HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sun-dried tomatoes in a bowl and cover with warm water. Soak for 15 minutes. Drain and chop. Lightly dust cod with flour and season with salt and pepper. Heat butter in a skillet and cook cod until lightly browned, about 3 minutes per side. Transfer cod to a baking dish with a lid. Preheat the oven to 350 degrees F (175 degrees C). Add onion to skillet and cook over medium heat until soft and translucent, about 5 minutes. Add drained sun-dried tomatoes, tomatoes, zucchini, creme fraiche, rosemary, salt, and pepper. Cook for 2 minutes. Stir in tomato paste to thicken sauce. Pour mixture over fish in the baking dish and cover. Bake in preheated oven until fish flakes easily with a fork, about 30 minutes.
Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low. Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.
Mix together flour, baking powder, and salt in medium bowl. Stir together broth, egg, parsley, and onion. Add dry ingredients and stir until moistened. Turn out on floured board, knead lightly. Roll to about 1/8 inch thick. Cut into circles and drop into boiling soup or broth. Reduce heat to medium, cook 15 minutes or until done.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Place potatoes in a colander and squeeze out moisture. In a large bowl combine eggs, salt, pepper, oil and onion. Place potatoes and cheese in the bowl and mix well. Pour mixture into the prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Raise heat to 450 degrees F (230 degrees C) and bake for 5 to 10 minutes until browned, serve hot.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish; set aside Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Place lean ground beef and onion in a large skillet. Cook and stir over medium high heat until beef is evenly browned and onion is tender. Drain fat and stir in carrots, green beans, cream of mushroom soup and tomato soup. Pour mixture into the prepared baking dish and top with mashed potatoes. Sprinkle with Cheddar cheese and bake in preheated oven for 30 minutes, or until potatoes are lightly browned.
Blend coconut flakes in a blender until powdery, scraping down the sides as needed. Add water and blend on medium-high speed for 45 seconds. Blend 2 or 3 more times for a thicker and creamier milk. Strain milk through a metal strainer into a container with a lid. Cover container and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper. Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes. Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well. Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop. Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Stir water, honey, and yeast together in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes. Whisk bread flour, whole wheat bread flour, amaranth flour, and vital wheat gluten flour together in a bowl. Stir orange zest, vegetable oil, and salt into yeast mixture. Gradually add flour mixture to yeast mixture to form a sturdy dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease a loaf pan. Punch down dough, turn onto a lightly floured surface, and knead 5 to 6 times. Form dough into loaf and place into prepared pan. Let rise until doubled in volume, 30 to 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 40 minutes.
Soak cashews in a bowl with water to cover, 3 hours to overnight; drain. Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use. Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours. Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.
Whisk egg, egg white, heavy cream, and garlic salt together in a small bowl. Combine flour, cocoa powder, and cinnamon sugar in a separate small bowl. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place half of the chicken into the egg mixture; let sit for 2 minutes. Remove chicken from egg mixture and place in the flour mixture, turning to coat all sides. Place the coated chicken pieces onto a paper towel. Repeat dipping the the remaining chicken in the egg mixture and the flour mixture. Gently place the first batch of coated chicken in the hot oil; fry until chicken is cooked through and floats to the top, about 5 to 8 minutes. Transfer cooked chicken to a plate lined with fresh paper towels. Repeat frying with the second batch of chicken. Let chicken rest for 5 minutes before eating.
Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels. Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds. Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets. Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern. Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Place margarine in a small glass bowl and melt in microwave for 45 seconds, or until liquid. Set aside to cool. In a large mixing bowl, beat together eggs, sugar, cooled margarine, and vanilla extract. In a small bowl, sift together flour, cornstarch, and cocoa powder. Stir into egg mixture until smooth. Mix in evaporated milk, stirring until all ingredients are thoroughly combined. Pour half of mixture into each pastry shell. Sprinkle each with 1 cup chopped walnuts. Bake in preheated oven for 40 to 45 minutes, until set in center. Allow to cool. Chill at least 4 hours before serving.
Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans. Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts. Refrigerate leftovers.
Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated. Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside. Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute. Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.
Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes. Heat a large skillet over medium heat. Pour 1/4 of the batter onto the skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Repeat with remaining batter.
Preheat oven to 375 degrees F. Oil two 4 1/2-by-8 1/2-inch loaf pans. In a heavy pan, toast the oats over medium-high heat for 8 to 10 minutes until very fragrant and slightly golden. Stir frequently for even toasting and to avoid burning. Transfer to a bowl. To the bowl with the toasted oats, add the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat together the sunflower butter, oil, and sugar until smooth. Beat in the egg. Then, carefully whisk in the almond milk so you don't splatter. Stir in the vanilla. Pour the dry ingredients into the wet and fold to combine. Stir in the diced apple and walnuts. Divide the batter between the two prepared pans. Bake for about 25 minutes, until golden and pulling away from the sides of the pans. Using an offset spatula, loosen the bars from the pans and invert onto a rack to cool completely. When cool, cut each pan crosswise into 8 bars. Store in the fridge.
Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard. Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.
Chill evaporated milk. Combine sugar, pineapple juice, and eggs in a saucepan. Bring to a boil, and cook until mixture thickens. Stir in orange gelatin, and stir well until dissolved. Cool. Whip evaporated milk, and mix into the cooled orange mixture. Pour filling into pie crust. Freeze until ready to eat.
Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside. In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the flour, sugar, baking soda, salt, nutmeg and cinnamon. Cut in the shortening, until the mixture appears mealy. Stir in the egg, mashed banana and oatmeal until well blended. Drop by rounded spoonfuls onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside. While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley(R) Original Ranch(R) Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.
In a punch bowl, combine fruit punch and orange juice. Slowly pour ginger ale down the side of the bowl to retain carbonation.
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside. Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside. Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix. Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.
Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients. Cut the quesadillas into triangles and serve.
Cream butter and sugar in large bowl. Blend in milk and vanilla and add to creamed mixture. Blend in flour, pecans and cherries. Shape mixture into three 7 inch rolls. Roll each in coconut; wrap rolls and chill overnight. Preheat oven to 375 degrees F (190 degrees C). Slice each roll into 1/4 inch slices and bake 12 minutes on ungreased cookie sheets.
Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan. In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan. Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool. Reduce oven heat to 325 degrees F (165 degrees C). Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes. Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes. Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time. Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.
Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred. Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes. Fill corn tortillas with chicken filling.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix flour, coconut sugar, baking powder, salt, and cinnamon together in a large bowl. Whisk maple syrup, applesauce, coconut oil, and vanilla extract together in a bowl. Add to the flour mixture; stir until dough is well combined. Fold in chocolate chips, oats, and nuts; mix to incorporate. Scoop a scant 1/4 cup of dough for each cookie; shape into a ball and place on baking sheet. Gently press to flatten. Bake in the preheated oven until set and lightly browned, about 12 minutes.
Stir water, sugar, tomato paste, basil, minced onion, oregano, granulated garlic, salt, cayenne pepper, and pork neck together in a large pot. Bring the mixture to a simmer and cook until thickened to desired consistency, about 30 minutes. Remove pork neck bones to serve.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Mix flour, sugar, and butter together in a large bowl until large crumbs form. Separate 2 cups of the flour mixture into another bowl and set aside. Stir boiling water, molasses, and baking soda together in a third bowl until baking soda dissolves; pour into the flour mixture in the large bowl and stir until smooth. Pour the batter into the prepared baking dish. Sprinkle the reserved flour mixture over the top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan. Mix the croutons with salsa in a large bowl, and set aside to soften, about 15 minutes. Heat olive oil in a skillet over medium heat, and cook the jalapeno pepper, onion, and garlic until the onion is translucent, 5 to 8 minutes. Mix the ground chicken, ground pork, egg, taco seasoning, Worcestershire sauce, pepperjack cheese, and cilantro into the crouton mixture, and mash any unbroken croutons. Mix in the cooked onion mixture. Transfer the meatloaf into the prepared loaf pan. Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar has dissolved, and brush the barbecue sauce mixture over the loaf. Fold a 12-inch long piece of aluminum foil into a tent, and place the foil tent over the loaf. Bake in the preheated oven until the juices run clear and the loaf is no longer pink in the center, about 1 hour. Remove foil tent for last 10 minutes of baking. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (72 degrees C). Remove from oven, cover the loaf with foil, and let stand for 15 minutes before serving.
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Pour the wine and olive oil into a mixing bowl. Add the minced habanero pepper, garlic, parsley, sage, rosemary, and thyme; whisk until evenly blended.
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead). Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.