HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.
Combine the amaretto and cranberry juice in a shaker with ice. Shake, and strain into a glass.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Stir together the flour and brown sugar, set aside. Stir together the melted butter and eggs until well blended; stir into the flour mixture. Fold in the chocolate chips. Spread batter evenly into the prepared pan. Bake for 20 to 30 minutes in the preheated oven. Let cool for 10 minutes, then cut into bars while still slightly warm.
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Preheat oven to 350 degrees F (175 degrees C). In a small pan, melt butter and add onions. Cook 10 to 15 minutes or until soft. Remove onions from pan (leave butter in pan) and place in a 9x13 inch pan. Combine soup and milk to pour over onions. Sprinkle with cheese. Slice bread approximately 1 1/2 inches thick and dip both sides in butter. Arrange on top of cheese. Bake for 30 minutes or until bread is golden brown and toasty!
Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.
Combine sweetened condensed milk, skim milk, and vanilla extract in an airtight container and shake well to blend. Label the container with the expiration date of the milk used.
Pour beers into a large pitcher. Add limeade; stir to combine. Use limeade can to measure out tequila; pour into pitcher and stir to combine. Serve over ice.
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces. In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender. Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours. Add the diced potato and carrots, and cook for an additional 20 minutes. Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well. Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands. In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.
Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish. Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes. Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs. Bake in the preheated oven until golden brown and crispy, about 25 minutes.
Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker. Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.
Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture. Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch deep-dish pie plate. Spoon 1 tablespoon of the buttermilk into a small bowl; place remainder of 1 cup buttermilk into a separate bowl. Stir golden raisins into the larger amount of buttermilk and allow raisins to soak while you complete the remaining steps. Spoon 1 tablespoon of the melted butter into the small bowl with the tablespoon of buttermilk; stir to combine and set aside. Set remaining melted butter aside. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Make a well in the center of the dry ingredients, pour in reserved butter, and stir until the mixture resembles coarse crumbs. Mix the egg into the flour mixture until thoroughly combined. Mix the soaked raisins with buttermilk into dough and shape dough into a ball. Place the ball of dough into prepared pie dish and lightly pat dough down so top is slightly domed. Use a sharp knife to cut two crisscrossing lines through the center of the loaf about 1/4 inch deep. Thoroughly brush buttermilk and butter mixture over the loaf, getting the mixture into the crevices. Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth. In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
In a small dip bowl combine the cream cheese, chicken, lemon juice and steak sauce. Mix together. Add salt and pepper to taste and serve.
Crush graham crackers in a blender or food processor; add melted butter and sugar and blend until evenly combined. Gently press graham cracker mixture into 12 tall shot glasses. Mix unflavored gelatin and 1/4 cup boiling water together in a bowl until well mixed. Combine cream cheese, confectioners' sugar, vanilla extract, and gelatin mixture in a blender; pulse a few times. Add 1 cup vodka; blend until smooth. Taste mixture and adjust confectioners' sugar if necessary. Pour cream cheese mixture over graham cracker layer, leaving about 1 inch on the top. Chill for at least 1 hour. Mix strawberry gelatin and 1/4 cup boiling water together in a bowl; stir well and add remaining 1/2 cup vodka and ice cubes. Stir until ice melts and mixture starts to thicken; pour over cream cheese mixture layer. Chill shots for at least 30 minutes.
Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours. When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
Preheat an oven to 400 degrees F (200 degrees C). Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside. Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices. Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Fill a large stockpot halfway with water; add vinegar, seafood seasoning, and olive oil. Bring liquid to a boil. Mix collard greens, jalapeno peppers, and garlic into boiling water; return to a boil. Cover stockpot, reduce heat to medium-low, and simmer until greens are very tender, 3 to 4 hours. Drain water from greens and mash garlic cloves; season with salt and pepper.
Bring a small saucepan of salted water to a boil; add onions and immediately remove saucepan from heat. Let onions blanche in hot water until softened, 1 to 2 minutes. Drain and rinse onions with cold water. Combine cilantro and lime juice in a sealable plastic bag, squeeze bag to remove as much air as possible from the bag before sealing, and massage the lime juice into the cilantro leaves through the bag until the leaves are all moistened. Turn the cilantro out onto a cutting board and chop; transfer to a bowl. Stir onion, tomatoes, jalapeno pepper, garlic, salt, and pepper with the cilantro mixture. Cover bowl with plastic wrap and refrigerate for 1 hour.
Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.
Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes. Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds. Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink. Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes. Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.
Preheat oven to 350 degrees F. Spray cookie sheet with cooking spray; set aside. Cook turkey bacon according to package directions. Cool slightly and crumble; set aside. Heat turkey sausage according to package directions. Cut into 10 thin slices; set aside. Place Flatout Flatbread on prepared cookie sheet. Bake 2 minutes. Remove from oven. Spread with salsa. Top evenly with cheese, peppers and sausage. Return to oven and bake 4 to 5 minutes or until cheese is melted. Remove from oven and top with bacon and avocado slices. Drizzle with dressing and serve.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Heat 1 tablespoon olive oil in the same skillet; cook and stir mushrooms and onion until onions are softened and mushrooms are softened yet still firm, about 5 minutes. Add chicken broth and asparagus; cook and stir for 3 minutes. Season mixture with salt and pepper. Move vegetables to the edge of the skillet and add half-and-half, flour, and butter; cook and stir until a thick and smooth sauce forms, 5 to 7 minutes. Add sausage to the skillet and stir vegetables into sauce. Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain. Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add zucchini noodles (zoodles) and red pepper flakes; cook and stir until tender yet firm to the bite, 5 to 7 minutes. Mix fettuccine into zoodle mixture. Divide zoodle-fettuccine mixture among serving plates and top with sausage mixture. Sprinkle Parmesan cheese over each.
Slice caps off the jalapeno peppers; reserve. Core and seed the peppers. Cut pepper Jack cheese into 1/4-inch-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper. Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks. Preheat grill for medium heat and lightly oil the grate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain. Place the pasta in a bowl. Add beets, artichoke hearts, olive oil, basil, and oregano. Mix thoroughly.
Bring saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken. Preheat oven to 350 degrees F (175 degrees C). Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl. Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients. Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.
Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries. Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt. Serve immediately.
Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm. Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm. Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.
Puree all ingredients in a food processor until smooth. Keep refrigerated for up to 1 week.
Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes. Preheat the oven to 350 degrees F (175 degrees C). Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.
Preheat oven to 375 degrees F (190 degrees C). Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, tomatoes, celery and tuna. Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.
Line a baking sheet with parchment paper. Set aside. Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes. Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth. Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks. In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted. Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching. Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark. Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan. Place the cream cheese, milk, sugar, corn starch and vanilla in a blender and puree. Add the eggs one at a time after the last egg has been added blend mixture for 7 minutes. Pour batter into the prepared pan and sprinkle top with cinnamon. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cheese cake cool in oven for one hour. Then place in the refrigerator for at least 3 to 4 hours before serving.
Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer. Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast. Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes. Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes. Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside. To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside. Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux. Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with red wine vinegar. Refrigerate until serving.
Arrange the tortilla chips on a large, microwave-safe platter. Scatter the cheese over the chips; drizzle with alfredo sauce. Heat in microwave until the cheese has melted, 2 to 3 minutes. Top nachos with onion, tomato, pepperoncini, and olives to serve.