HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water. Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.
In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers. Refrigerate 1 hour. Top with reserved onions. Serve with crackers.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Make topping by mixing 1/4 cup sugar and 1/2 teaspoon cinnamon with 1 tablespoon butter. Set aside. In a large bowl mix flour, baking powder and 1/2 cup sugar. Cut in shortening to a fine grain. In a separate small bowl beat egg, then pour in milk and mix together. Beat into dry mixture with minimum of strokes. Spread batter into prepared pan and sprinkle with topping. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.
Mix flour, salt, and yeast together in a bowl. Add water and olive oil and stir until the mixture forms a rough ball. Dump dough onto a lightly floured surface and knead into a neater ball for a minute or two. Lightly coat the bowl with olive oil. Return dough to the bowl and roll around to coat in oil. Cover the bowl and let sit until doubled in size, about 2 hours. Dump the dough onto a floured surface and press air out using the palm of your hand. Fold dough back into a ball, cover, and let sit 20 minutes more. Preheat the oven to 500 degrees F (260 degrees C). Sprinkle a pizza stone or baking sheet with cornmeal. Roll and stretch dough into a thin circle roughly 12 inches in diameter. Place dough on the prepared baking stone. Hold an asparagus stalk by the thick end and lay it flat on a cutting board. Use a vegetable peeler to create long shavings into a bowl. Repeat with remaining stalks and discard tough ends. Add 2 teaspoons olive oil and salt and toss to coat. Sprinkle Parmesan cheese on top of the dough followed by mozzarella cheese. Add shaved asparagus. Bake in the preheated oven until crust is browned and bubbly and asparagus is lightly charred, 10 to 15 minutes. Top with green onions before slicing and serving.
Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray. Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine. Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese. Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.
Preheat oven to 425 degrees F (220 degrees C). Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C). Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes. Tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese. Bake casserole until cheese has melted, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan. Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring. Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Butter Icing.
Beat egg and water together in a small bowl. Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture. Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended. Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Combine orange juice, rice, and water in a saucepan; bring to a boil, reduce heat to low, cover saucepan with a lid, and simmer until rice is tender, about 45 minutes. Remove from heat and let steam, covered, for 10 minutes more. Stir pistachios and cranberries into rice.
Spray large nonstick skillet or griddle with cooking spray; preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed. Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl; set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined. Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter. Serve immediately with cinnamon syrup and Reddi-wip.
Mix flour, 1/3 cup canola oil, egg, 3 tablespoons sugar, baking powder, and salt together in the bowl of a stand mixer with an paddle attachment. Add 1/4 cup water slowly and mix until a soft dough is formed, 4 to 5 minutes. Let dough rest for 30 minutes. Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make the shushumow. Heat 2 cups oil in a deep-fryer or large saucepan over medium heat. Fry shushumow a few at a time, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels. Combine 1/2 cup sugar, 1/4 cup water, and cardamom in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat. Stir in the shushumow gently until coated in the syrup. Transfer shushumow to a plate and let cool.
Mix yeast, 1/2 cup of flour, sugar, and warm water in a bowl. Cover and let rest in a warm place until bubbling, about 15 to 20 minutes. Stir in salt, olive oil, and egg. Mix thoroughly and stir in remaining 1 3/4 cup flour to form a loose, sticky dough that pulls away from the sides of the bowl. Cover with a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Punch down and scrape the dough from the sides of the bowl. Turn onto a lightly floured surface. Sprinkle with more flour and shape into a rectangle. Roll out to an approximately 10x12-inch rectangle, about 1/2-inch thick. Brush with melted butter; sprinkle with garlic, Parmagiano-Reggiano cheese, black pepper, cayenne, and parsley. Press flat one long edge of the rectangle and brush with water. From the opposite end, roll evenly into a log. Press the seam together to seal. Cut into 8 rolls. Transfer to a baking sheet, cut side up. If necessary, cut an 'X' in the top of each roll to expose filling. Preheat an oven to 400 degrees F (200 degrees C). Brush each roll with olive oil. Sprinkle with more cheese. Cover and let rise until slightly puffed, about 20 to 30 minutes. Bake in preheated oven until the tops are golden brown, about 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet. Place carrots in a large bowl; add cornstarch and toss, using your hands, until evenly coated. Sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano, and thyme over carrots. Drizzle olive oil over seasoned carrots and toss to coat. Spread carrots onto the prepared baking sheet. Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.
Combine chicken with celery and almonds in a bowl. Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Whisk flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl. Beat oil, applesauce, brown sugar, white sugar, and orange juice together in a separate bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into applesauce mixture, beating until each egg is fully incorporated before adding next egg. Mix flour mixture into applesauce mixture, alternating with carrots, walnuts, and jalapeno pepper, until batter is just blended; pour into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
In a blender, combine orange juice concentrate, milk, sugar, vanilla and ice cubes. Blend until smooth. Pour into glasses and serve.
In a medium saucepan add salt to water and bring to a boil. Add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). Meanwhile, prepare wild rice according to package directions (do NOT drain); set aside. In a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. Slowly stir in the parboiled rice and cooked wild rice (with liquids). Add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. If desired, cover and store in refrigerator at this point. To Cook In Microwave: Cook on high for 15 minutes, stirring every 5 minutes. Cook unti chicken is no longer pink and rice is cooked through. To Cook In Conventional Oven: Preheat oven to 375 degrees F (190 degrees C). Bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.
Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Coarsely chop walnuts. Place walnuts in a large bowl. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, salt, and nutmeg; mix until combined. Mix mashed bananas, honey, eggs, yogurt, coconut oil, butter, and vanilla extract together in another large bowl. Add banana mixture to flour mixture, mixing with a wooden spoon or rubber spatula until batter is just blended. Grease a 9x5-inch loaf pan. Pour batter into prepared pan. Bake in the preheated oven until edges and top are golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Preheat oven to 275 degrees F (135 degrees C). Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate. Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour. Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
Fill a saucepan about halfway with water, and bring to a boil. Add the tapioca pearls, and return to a boil. Stir to make sure they do not start to stick together or to the pot. Cover, and simmer over medium heat for 45 minutes. Remove from the heat and let stand for 30 minutes, then rinse and drain. The pearls should be squishy and black. Stir some of the honey into the pearls so they are coated. Place the milk, any remaining honey, tea mix, and ice into the container of a blender. Cover, and blend to your desired slushiness. Pour the tea into two large glasses. Spoon half of the tapioca pearls into each glass. If you can find extra wide straws, place one into each drink to suck up the pearls and chew on them while you are drinking.
Stir tomato juice, vodka, serrano chile peppers, red wine vinegar, olive brine, red pepper, lemon juice, Worcestershire sauce, 1 tablespoon black pepper, sriracha sauce, garlic, lemon zest, celery salt, and kosher salt together in a pitcher. Cover the pitcher and refrigerate until chilled, 2 to 4 hours. Divide ice between 8 Collins glasses. Pour vodka mixture over ice and garnish each with celery rib, asparagus spear, green olive, and black pepper.
Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes. Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.
Bring rutabaga to a boil into a large pot of salted water over high heat. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until golden, about 5 minutes. Whisk flour into garlic mixture until smooth. Slowly whisk milk into flour mixture until thickened and creamy, about 5 minutes. Stir Cheddar cheese into milk sauce until cheese is melted and bubbly, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Transfer rutabaga to the prepared baking dish. Pour cheese sauce over rutabaga. Sprinkle bread crumbs and paprika over rutabaga. Bake in preheated oven until sauce is thickened and bubbly, 20 to 25 minutes.
Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper. Preheat your oven's broiler. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef and bulk sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon into small pieces and add to beef mixture; transfer to a large casserole dish. Stir pork and beans, onion, molasses, barbeque sauce, liquid smoke, cayenne pepper, Worcestershire sauce, mint, salt, bitters, and hot sauce into the beef mixture. Bake in preheated oven until heated through and thick, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray. Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning. Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended. Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Place green beans in a steamer basket over 1 inch of boiling water and cover. Cook until the beans are tender but still firm, 2 to 4 minutes. Drain, and keep warm. Meanwhile, stir together olive oil and 1 tablespoon orange zest strips in a large skillet over medium-low heat. Cook and stir until the olive oil has been infused with the flavor of the orange zest, about 2 minutes. Discard zest strips. Toss drained green beans with flavored olive oil and kosher salt over medium heat until the beans are hot and coated with oil. Place onto a serving dish and sprinkle with remaining 1 teaspoon grated orange zest to garnish.
Line a 5 to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Place chicken in slow cooker. Top with 1 can of enchilada sauce. Cover the slow cooker and cook on low for 4-6 hours. Carefully remove lid to allow steam to escape. Remove the chicken and place on a cutting board. Use two forks to shred, or use your stand mixer to help speed up the process. Place the chicken in the mixer and turn the mixer to low for about 30 seconds. Cool slow cooker completely; remove liner and toss. Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with the Reynolds Wrap(R) Non-Stick Foil, facing the dull side up. Line the foil with tortilla chips and top with the chicken, black beans and shredded cheese. Bake for about 10 minutes, until the cheese is all melted. Remove nachos from oven and top with sliced olives, salsa, avocados, banana peppers and any other fixings of your choosing!
Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside. In a medium heat-proof bowl, mix together the ground pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice. Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat. Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.
In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors. Preheat oven to 350 degrees F (175 degrees C). Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.
Preheat a grill for high heat. In a large bowl, combine the ground turkey, soup mix, and water. Season with salt and pepper. Mix lightly using your hands, and form into 4 patties. Lightly oil the grill grate. Grill patties 5 to 10 minutes per side, until well done.
Place eggplant in a colander and sprinkle with salt. Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes. Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender. Remove from heat and stir in basil, parsley and rosemary.
Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside. While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender. Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.