HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked. Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets. Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet. Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour. Heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. Transfer meat to a large slow cooker. Pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, Worcestershire sauce, thyme, garlic, and bay leaves. Gently stir mixture. Cook on Low for 8 hours.
Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.
Arrange two banana halves in each of 4 ice cream dishes. Top each with three scoops ice cream. Sprinkle with chopped Butterfinger, then drizzle with Nesquik. Top with whipped cream and a cherry. Serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Preheat oven to 350 degrees F (175 degrees C). Stir cream cheese, Italian cheese blend, mayonnaise, onion powder, and garlic powder together in a bowl; scoop into bread bowl. Bake in preheated oven until heated through, 90 minutes to 2 hours.
Place brisket fat side up into slow cooker, sprinkle garlic powder on top and rub ketchup generously into brisket. Add onion slices all around and on top of meat, add enough water to coat the bottom of the cooker. Cook on Low, all day, for the most tender brisket you will ever eat. For gravy, remove brisket from the slow cooker, and increase temperature to High. Mix flour with 1/4 cup water, add to pot, and bring to a boil, stirring constantly.
Heat a large skillet sprayed with cooking spray over medium-high heat. Stir zucchinis, onion, carrot, garbanzo bean flour, onion soup mix, and egg whites together in a bowl until well mixed. Divide zucchini mixture into 6 equal portions and shape into large patties. Pan-fry zucchini patties in the hot skillet until brown and crispy, about 3 minutes per side. Place mayonnaise, water, paprika, onion powder, garlic powder, and basil in a food processor; pulse until mixture is smooth. Drizzle over zucchini pancakes to serve.
Preheat grill for medium heat and lightly oil the grate. Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick. Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).
Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon. Sterilize jars and lids in boiling water for at least 5 minutes. Pack apricot jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. 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, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area.
Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish. Bring a saucepan of salted water to a boil. Cook zucchini in the boiling water until soft but not falling apart, 10 to 15 minutes; drain and set aside. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, salt, and black pepper in the hot skillet until the ground beef is completely browned, 7 to 10 minutes. Add zucchini and chopped green chilies; cook and stir 1 minute more. Combine cottage cheese, Parmesan cheese, and egg in a large bowl; add ground beef mixture and cooked rice. Stir mixture until evenly mixed; pour into the prepared casserole dish. Sprinkle Cheddar cheese over the casserole. Bake in the preheated oven until the top is bubbling and the cheese is melted and slightly browned, 30 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Set aside. Cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, salt and cinnamon; blend into the creamed mixture. Divide batter into separate bowls. Mix the melted chocolate into one half and the drained crushed pineapple to the other. Spread the chocolate batter evenly into the prepared pan, then spread the pineapple batter over the top of that. Bake for 30 to 35 minutes in the preheated oven. Cool in the pan on a wire rack.
Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated. Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
Preheat the oven to 375 degrees F (190 degrees C). Trim cauliflower and separate into small florets. Toss cauliflower with melted butter, garlic and half each salt and pepper. Spread on a parchment paper-lined, rimmed baking sheet. Roast, stirring once, for 30 to 40 minutes or until golden and browned. Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream, Parmesan cheese and remaining salt and pepper; pulse until smooth. Meanwhile, cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining. Toss hot cooked pasta with sour cream mixture, remaining roasted cauliflower, sun-dried tomatoes and basil; add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.
Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain. Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing. Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices. Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks. Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.
Fold a 48 by 18 inch piece of heavy foil in half to make a 24 by 18 inch rectangle. Grease the foil with about 1 Tbsp of Melt(R) Organic Buttery Spread Place the potatoes in the center of the foil. Sprinkle with all of the herbs, cheese, and spices. Top with bacon if using. Dot with the remaining 2 Tbsp Melt. Bring up two opposite edges of the foil and seal with double fold. Fold remaining ends to completely enclose the potatoes, leaving room for steam to build. For a gas grill, preheat the grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill for 30 to 40 minutes or until potatoes are tender, turning packet every 10 minutes. For a charcoal grill, place packet over medium coals for the same amount of time.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan. Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.
Whisk lemon juice, kosher salt, seasoned salt, and chili powder together in a bowl. Slowly drizzle in olive oil while whisking rapidly until dressing is thick and creamy. Pour hot water over bulgur in a bowl; let soak until water is absorbed and bulgur is soft, about 30 minutes. Mix parsley, tomato, green bell pepper, cucumber, green onions, and mint together in a large bowl. Add bulgur; toss to combine. Drizzle dressing over bulgur mixture; toss to coat.
In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
Soak toothpicks in water for 15 minutes. Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well. Preheat an outdoor grill for medium heat and lightly oil the grate. Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife. Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed. Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken. Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet. Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish. In a cup, combine salad dressing mix, water and lemon juice. Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon. Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.
Melt coconut oil in a small skillet over medium-high heat. Add rice flour; cook and stir until toasted, 3 to 5 minutes. Add chocolate and stir until just melted. Remove from heat. Place sesame seeds in a small soup bowl. Place almond butter, hemp seeds, cocoa powder, protein powder, honey, and salt in another bowl. Stir with a stiff silicone spatula. Add the rice flour mixture and stir to combine. Measure out about 16 balls using a small ice cream scoop or 2 tablespoons. Roll between palms to shape balls; roll in the bowl of sesame seeds to coat. Roll again to secure the seeds. Place balls in a baking dish and cover with plastic wrap. Refrigerate until firm, 2 to 4 hours. Serve chilled or at room temperature.
Combine peaches and bourbon in a bowl. Let soak for 30 minutes. Preheat grill for medium heat and lightly oil the grate. Grill bread slices until grill marks appear, about 2 minutes per side. Transfer to a plate. Grill peaches until dark grill marks form, 2 to 3 minutes. Transfer to a bowl. Place Burrata cheese and arugula on a platter. Drizzle olive on top; season with salt and pepper. Add grilled peaches to the platter. Drizzle balsamic glaze over Burrata cheese, arugula, and peaches. Scatter prosciutto on top. Serve with grilled bread.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder, and salt. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in preheated oven for 40to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry. With a vegetable peeler, shave 1/3 cup parmesan curls. In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper. In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.
Preheat oven to 350 degrees F (175 degrees C). Spray a large roasting pan with cooking spray. Place pork roast in the pan and arrange sauerkraut around it. Place apple wedges on top of the sauerkraut. Sprinkle brown sugar over roast and apples. Cover roasting pan with aluminum foil. Bake roast in the preheated oven until roast is slightly pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast from oven and allow to rest in a warm area before slicing, about 10 minutes.
Combine rum, raisins, and brown sugar in a small saucepan over low heat. Cook, stirring occasionally, until raisins absorb rum, about 10 minutes. Toast semolina in a dry saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add water, coconut cream, sugar, oil, eggs, and salt; cook and stir until mixture thickens, 8 to 10 minutes. Reduce heat and stir in raisin mixture. Cook and stir until mixture pulls away from the sides of the pan, 5 minutes to 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish. Scrape semolina mixture into the prepared baking dish; smooth the top. Bake in the preheated oven until top is golden brown, about 1 hour. Garnish with a drizzle of honey and poppy seeds.
Bring cold water to a boil in a saucepan; add wheat berries. Reduce heat to medium-low, cover saucepan, and simmer until wheat berries are tender yet firm to the bite, about 30 minutes. Drain. Combine wheat berries and almond milk in a large saucepan over medium; heat just until about to boil, about 5 minutes. Transfer mixture to a blender, working in batches if needed. Blend mixture on high until creamy, adding more milk to reach desired consistency, about 30 seconds.
Mix coconut oil, cocoa powder, and maple syrup together in a bowl until evenly combined.
Preheat oven to 350 degrees F (175 degrees C). Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan. Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.
Stir eggs, red bell pepper, green bell pepper, and onion together in a bowl. Heat a nonstick skillet over medium-high heat. Pour egg mixture into skillet, cook until eggs are set on the bottom, 2 to 3 minutes; flip and cook until eggs are set completely, about 1 minute more.
Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray. Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon. After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet. Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.
Place 3/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon vanilla extract into a gallon size resealable plastic bag. Seal the bag and shake to blend the sugar mixture. Add the sweet potato sticks, seal the bag, and turn to evenly coat the potatoes with the sugar mixture. Pour the canola oil into a deep fryer and heat to 375 degrees F (190 degrees C). Add the sweet potatoes, and cook until golden, about 10 minutes. Drain on paper towels, then place on a serving plate. Place the remaining 1/2 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and butter into a pan. Warm over medium heat until butter is melted; drizzle over the sweet potatoes.
Freeze tenderloin for 1 1/2 hours. Heat oven to 400 degrees F. Cut tenderloin lengthwise into 5 thin slices; pound to 1/4-inch thick. Beat cream cheese and onion powder until smooth. Stir in bacon, Parmesan and basil; mix well. Spread cream cheese mixture onto each pork strip. Roll up and secure with wooden skewer; place seam side down on baking sheet. Bake at 400 degrees F for 25 minutes until internal temperature reaches 150 degrees F. Serve topped with warm marinara sauce.
In a large bowl, combine bread flour, whole wheat flour, cornmeal and salt. Crumble the yeast into a separate bowl and mix with the water and 3/4 cup milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Mix until the dough begins to pull together. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough, and gently knead in the pumpkin and sesame seeds. Form the dough into a single round loaf and place on a lightly oiled baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Brush loaf with 2 tablespoons milk and sprinkle on the sunflower seeds. Bake in preheated oven for 30 to 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack before serving.
Prepare the rice according to the package directions, adding the turmeric to the cooking water. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet. Add the eggplant, red pepper and onion and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the broth and heat to a boil. Reduce the heat to medium. Cook for 8 minutes, stirring occasionally. Place the coconut milk, jalapeno peppers and cilantro into a blender. Cover and blend until the mixture is smooth. Stir the coconut milk mixture in the skillet. Return the chicken to the skillet. Cook until the chicken is cooked through. Serve the chicken mixture with the rice.
Preheat oven and skillet to 400 degrees F (200 degrees C). In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.