HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray. Scoop seeds from zucchini halves; set aside. Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool. Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture; season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly. Mix egg into the tomato sauce mixture; spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling. Bake in preheated oven until the filling is firm, 15 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes. While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash. Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.
Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until completely browned. Mix in taco seasoning. Reduce heat to low and stir in the baked beans, simmering until thoroughly hot. Serve on hamburger buns.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan (non-coated). Beat together cake mix, 2 eggs, and 1/2 cup melted butter, and pour into prepared pan. In a separate bowl, mix confectioners' sugar, 2 eggs, cream cheese, and 1/2 cup melted butter. Beat well and pour on top of first layer. Bake at 375 degrees F (190 degrees C) approximately 40 minutes. Cool completely and cut into squares.
In a clean jar with a lid, combine the cream and yogurt. Close the lid, and shake vigorously for 1 minute. Leave the jar out on the counter for about 1 day. It should thicken up. Chill in the refrigerator for 1 day before serving.
In a small saucepan over medium heat, combine the red wine, butter, garlic powder, poultry seasoning, sage, lemon juice and hot pepper sauce, if desired. Stir all together well and let simmer for about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper. In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan. Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C). In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.
In a large mixing bowl, combine the chicken, oranges, pineapple and pecans. Whisk together the mayonnaise, dill weed and sugar. Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.
In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne. In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker. Cook soup 8 hours on low or 5 hours on high. About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
In an electric mixer with a dough hook, add flour, olive oil, kosher salt, and black pepper. Turn on mixer to medium speed. Stir yeast into warm water. Pour into flour mixture and mix until dough looks smooth. Remove dough from mixer and place on floured surface. Gently knead for 1 minute. Add finely chopped fresh herbs or chiles, if desired. Cut dough into four equal parts. Wrap tightly with plastic wrap; refrigerate for at least 1 hour. Unwrap dough and place on well-floured surface. Dust dough with flour and flatten dough with hands. Let dough rest for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out. Shape into rectangles then brush with olive oil; season with salt and pepper. On a medium hot grill, cook bread for 3 to 4 minutes per side. For citrus flavor, squeeze freshly squeezed lemon or lime juice over dough while it's grilling. Serve immediately.
Preheat oven to 350 degrees F. Grease twelve 2 1/2-inch muffin cups. Whisk evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli, bell pepper and tomatoes. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients. Bake for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate. Rinse pork chops and pat dry with paper towels. Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops. Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.
Pour the turkey drippings into a saucepan, and gradually whisk in the flour. Bring the mixture to a simmer over low heat and cook until the mixture is a golden brown color, stirring occasionally, about 5 minutes. Gradually whisk in the turkey stock until the gravy is smooth; mix in a little water if desired. Season to taste with salt, black pepper, and celery salt, then simmer about 15 more minutes to thicken the gravy and blend the flavors.
In a blender, combine ice, vodka, pineapple juice and cream of coconut. Blend until smooth. Pour into a glass and garnish with a slice of pineapple and a cherry.
Spread 1 tablespoon of peanut butter onto each English muffin half. Top each one with a few apple slices. In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth. Drizzle the cinnamon mixture over apple slices. Mmmmmm...
Mix together salmon, bread, onion, all-purpose flour, egg, salt and pepper. Shape into four patties. In a large skillet heat oil over high heat. Cook the patties until browned on both sides, about 8 minutes. Drain briefly on paper towels before serving.
Combine vinegar, pineapple juice, soy sauce, onion, honey, mango juice, green bell pepper, red bell pepper, ginger, sugar, bay leaf, seasoned salt, and basil in a large pot; add ham steak. Cover pot and refrigerate for 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade. Cook on the preheated grill until warmed, 5 to 10 minutes.
Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper. Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.
Bring chicken broth, coconut milk, green onion, cilantro, curry powder, chili powder, and ground ginger to a boil in a saucepan; lower heat and simmer. Slowly drizzle beaten egg in thin ribbons into soup using a fork, whisking until egg is cooked, 2 to 3 minutes.
Mix cookie crumbs and melted butter in a bowl until all crumbs are moistened; press firmly into a single layer in the bottom of a baking dish. Refrigerate dish until the crust is set, at least 30 minutes. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir condensed milk into the cream until smooth and thick; add lemon zest and juice and stir. Spread the creamy mixture over the cookie crust. Refrigerate until the cream layer is set, at least 30 minutes.
Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted. Melt white chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Lay out a large sheet of parchment paper on a flat work surface. Pour dark chocolate onto parchment and spread into a thin, even layer using a spatula. Drizzle white chocolate on top. Sprinkle cranberries and pumpkin seeds quickly over chocolate before it sets. Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet. Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl. Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch. Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack. Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.
Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside. In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate. Pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes. To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.
In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally. Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite. Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.
Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices. To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.
Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.
Pierce the cotechino with a fork in several places. In a large pot place the cotechino, chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes, if using fresh cotechino (for precooked cotechino, simmer for 20 minutes). In a large pot combine the lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper to taste. Cover with the 4 cups of water. Bring all to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary. Remove the onion, garlic, bay leaf and carrot; discard. Spoon the lentils into a serving dish, drizzle with olive oil and slice rounds of the cotechino over the top. Sprinkle with fresh chopped parsley and serve.
Season shrimp, if desired, with salt and pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in garlic and cook 30 seconds. Remove skillet from heat and stir in lemon juice and remaining 1 tablespoon Spread until Spread is melted. Stir into hot Knorr(R) Rice Sides(TM) - Herb & Butter with green beans.
In a medium glass mixing bowl combine oil, star anise, cardamom and cloves. Mix together and pour mixture into bottles, using a funnel. Cover tightly and store at room temperature.
To Marinate: Combine chicken and lemon juice in a large resealable plastic bag. Squeeze out air and seal bag. Refrigerate to marinate overnight, turning once. Remove chicken from marinade, reserving 2 tablespoons marinade and disposing of the remainder. Mix together flour, salt, paprika and pepper in a large resealable plastic bag. Add chicken breasts one at a time, seal bag and shake to coat evenly. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium high heat. Fry coated chicken until well browned, about 10 to 15 minutes. Arrange browned chicken in a 9x13 inch baking dish and sprinkle with brown sugar. Mix broth with reserved marinade and pour mixture over chicken. Top each breast with a lemon slice and sprinkle all with parsley. Bake in the preheated oven for about 20 to 30 minutes, or until cooked through (juices run clear) and tender.
In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Arrange bread in a large baking dish. Pour milk over bread; allow to soak until bread is soggy. Remove bread and squeeze excess moisture from the bread. Discard milk. Whisk anchovy paste with eggs in a bowl until dissolved. Crumble tuna and moistened bread together in a large bowl. Add the egg mixture, parsley, capers, and Parmesan cheese; knead together until evenly blended and reasonably firm. Wrap the mixture in a clean cotton dishtowel and roll it up tightly, securing the two ends with string or elastic bands. Bring a large pot of lightly salted water to a boil. Cook the bundled tuna loaf in boiling water for 40 minutes; drain. Chill in refrigerator until cold before unwrapping and slicing to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan. In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside. In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting. To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.
Combine some salt and sugar in a small bowl, and pour onto a small, shallow plate. Moisten the rims of 2 glasses with a piece of watermelon, and dip the moistened glass rims into the salt and sugar mixture; set aside. Pour the watermelon juice, vodka, watermelon schnapps, simple syrup, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared glasses.
Bring a large pot of lightly salted water to a boil. Add green beans, and cook uncovered until just tender, 3 to 4 minutes. Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. When the beans are almost tender, drain and add to the skillet. Continue cooking the green beans in the butter until they are tender, about 2 minutes more. Season the beans with salt, pepper, and lemon juice. Place onto a warmed serving dish, and sprinkle with crumbled feta cheese.
Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap(R) Non-Stick Aluminum Foil with a large fork; set aside. Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil. Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling. Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.
Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour. Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce. Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl. Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes. Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes. Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix the evaporated milk, water, eggs, Cheddar cheese, flour, baking powder, margarine, green onions and jalapeno peppers. Spread mixture evenly into the baking dish. Bake in the preheated oven 30 to 35 minutes, or until lightly browned. Cool, cut into 1 inch squares and serve.
In non-stick omelet pan, melt 1 tablespoon butter over medium heat. Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate. In medium mixing bowl, whisk together eggs and milk, beating until frothy. Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat. Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside. Spread cream cheese over tortillas. Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half. Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.
Combine water and garlic in a large pot; bring to a boil. Add cauliflower and radishes; cook and stir until cauliflower is tender and easily pierced with a fork, 5 to 10 minutes. Strain, reserving cooking liquid; place the cauliflower mixture in a bowl. Blend the cauliflower mixture with a handheld mixer, thinning with some cooking liquid, until smooth. Season with pepper and salt.
In a medium-sized bowl, toss together cabbage, mango and cilantro. Roast tenderloin in oven at 425 degrees F for 25 to 30 minutes until internal temperature reaches 150 degrees F. Remove from oven and let rest for 5 minutes then slice. In a small bowl, whisk together olive oil, lime juice, sriracha and salt. Pour over cabbage mixture and toss to coat. To assemble the sandwiches, halve the rolls then top with a few rounds of pork and a heap of the spicy mango slaw.
Grease a 9x13-inch baking pan. Heat the corn syrup and marshmallows in a large saucepan over medium-low heat until marshmallows are melted, 5 to 7 minutes. Remove from heat, and stir in the crispy rice cereal. Press the cereal mixture into the prepared baking pan. Place a sheet of aluminum foil over the cereal mixture, and use a soup can to press the cereal together firmly to create a dense layer. Remove the foil, and spread the peanut butter on top, then refrigerate the pan. Meanwhile, melt the chocolate chips with the vegetable oil in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Once the chocolate mixture is smooth, allow it to cool slightly before spreading over the peanut butter layer. Return pan to the refrigerator, and chill until the chocolate layer has hardened, about 30 minutes. Cut into 36 bars.