HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Season zucchini pieces with salt. Mix panko bread crumbs, Parmesan cheese, and Italian seasoning in a bowl. Dip zucchini pieces into the beaten eggs and then press into bread crumbs to coat; gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange breaded zucchini onto the prepared baking sheet in a single layer. Bake zucchini in preheated oven until golden brown, about 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with 2 teaspoons coconut oil. Combine almond flour, salt, and baking soda in a bowl. Mix well. Break bananas into pieces and place in a microwave-safe bowl. Microwave until soft, about 30 seconds. Mash until creamy. Add eggs and 1/4 cup coconut oil; mix well. Combine with the almond flour mixture. Drop batter onto the prepared baking pan in biscuit shapes. Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Allow to cool slightly before serving.
Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.
Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl. Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups. Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet. In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.
Mash half the banana in a saucepan. Whisk almond milk, honey, almond extract, cinnamon, and salt with the mashed banana until smooth; bring to a boil and stir oats into the mixture. Reduce heat to medium-low and cook at a simmer until the oats are tender and the moisture has been absorbed to your desired consistency, 5 to 7 minutes. Transfer oatmeal to a bowl. Dice remaining banana half. Top oatmeal with banana and more cinnamon, as desired.
Combine cranberries and water in a saucepan over medium heat; cook, stirring occasionally, until cranberries begin to open and pop, about 10 minutes. Lightly crush cranberries with a spoon or potato masher; remove from heat. Combine egg yolks and egg in a bowl; add sugar and whisk until frothy and smooth. Spoon 1 tablespoon hot cranberry mixture into egg mixture and whisk immediately. Continue adding hot cranberry mixture, 1 tablespoon at a time and whisking after each addition, until 1/2 cup hot cranberry mixture has been incorporated. Pour cranberry-egg mixture into hot cranberry mixture and immediately whisk together. Blend mixture with an immersion blender until curd is silky and smooth. Cook curd over medium heat, whisking constantly, until a low boil is reach and curd coats the back of a spoon, about 5 minutes. Remove saucepan from heat. Add butter to curd and whisk continuously until incorporated.
Blend spinach, banana, apple, strawberries, mango, milk, protein powder, and honey together in a blender until smooth.
Preheat oven to 450 degrees F (230 degrees C). Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet. Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
In large mixing bowl, combine sugar, eggs, and shortening together by hand. Add flour and baking powder; mix well. Divide dough in half. Spread half of dough in 10 x 15 inch pan. Spread preserves over dough. Sprinkle walnuts on top and then sprinkle cinnamon on top Grate second half of dough on top (crumble). Press down gently. Bake for 1/2 hour at 350 degrees F (175 degrees C). Cut into squares when cool.
Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more. Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes. Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.
Stir the lightly beaten egg whites, evaporated milk, sugar, and light butter together in a saucepan over medium heat until thickened and bubbly, 10 to 12 minutes. Fold the coconut and walnuts into the thickened mixture. Set aside to cool completely before using.
Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 45 minutes, or until cooked through. Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact. To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins. Bake for another 30 minutes, or until heated through.
Wash the prawns, remove the heads, shells, and black veins, and retain the heads. Set the cleaned prawns aside. Place the prawn heads in a large saucepan or soup pot with the water, bring to a boil, and boil over high heat to reduce the stock and concentrate the flavor, about 15 minutes. Strain out the prawn heads and discard. Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots, galangal, and red chilies until the shallots are translucent and the seasonings are fragrant, about 3 minutes. Stir in the chili paste, cook and stir for 1 minute, and add the chicken breast and lime juice. Stir well to evenly mix in the chili paste, and let the mixture simmer for 5 minutes. Pour the seasoned chicken-lime juice mixture into the prawn stock, and bring to a boil over medium-low heat. When the soup begins to boil, stir in the squid rings, baby corn, straw mushrooms, cleaned prawns, and tomatoes. Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes. Add salt to taste, and serve.
Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes. Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool. Pour water into a slow cooker. Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper. Cover and cook on Low for 6 to 7 hours. Skim off fat with a spoon.
In a large saucepan over medium-high heat, bring rice, chicken, bouillon, onion and water to a boil. Remove from heat and pour into slow cooker. Stir in potatoes. Combine milk and flour and stir until smooth. Stir into soup mixture. Cook 6 to 8 hours, until rice and potatoes are tender and flavors are well blended.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the cooled bacon into a bowl and set aside. Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Spread the mixture on the bottom of a pie dish. Evenly spread the barbecue sauce on top of the cream cheese mixture. Layer the bacon, bell pepper, and tomato on top of the barbecue sauce and top with the Cheddar cheese. Cover and chill for 1 hour before serving.
In a small saucepan, combine the butter, brown sugar, water and mint chocolate chips. Cook over low heat, stirring occasionally until melted. Transfer to a medium bowl and set aside to cool for about 10 minutes. Beat the eggs into the chocolate mixture one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover dough, and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and place 1 1/2 inches apart onto an unprepared cookie sheet. Bake for 12 to 13 minutes in the preheated oven. As soon as the cookies are out of the oven, place 1/2 of a mint candy on top of each one. Let sit for 30 seconds, then swirl with a toothpick. Cool on wire racks.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper. Preheat the oven to 375 degrees F (190 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain. Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top. Bake in the preheated oven until cheese is melted, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour. Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan. Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.
Grease a 9 x 13 inch pan. In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside. To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect. Chill for 2 hours, or until firm, and cut into squares.
Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time. Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.
Combine lemon zest, lemon juice, honey, soy sauce, grated ginger, crushed garlic, sesame oil, cayenne pepper, and black pepper in a small, high-sided bowl. Whisk marinade to combine. Place salmon in a bowl; just before starting to cook, pour 1/2 the marinade over the fish. Pour stock into a large pot and bring to a simmer. Heat oil in a wok over medium-high heat. Add carrots and stir-fry for 3 minutes. Add 1 tablespoon of stock. Add celery, onion, and an additional tablespoon or 2 of stock. Stir-fry until starting to soften but still crisp, about 4 minutes. Transfer vegetables to a warm bowl. Pour salmon and marinade into the wok. Increase heat to high and cook for 2 minutes. Return vegetables to the wok and reduce heat to low. Cook and flip the contents of the wok to gently, without stirring. Add a small amount of stock and cook 2 minutes more. Add noodles to the pot with the simmering stock; do not break them apart. Add bean sprouts, mushrooms, and remaining marinade to the wok. Simmer and flip to combine, 4 to 6 minutes more. Serve salmon stir-fry over cooked noodles; garnish with green onions.
Blend rhubarb, banana, cranberry juice blend, vanilla yogurt, and red food coloring in a blender until smooth.
Preheat an outdoor grill for high heat. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil. As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.
Place corn on the cob in a microwave safe dish with 1/4 inch of water. Cover, and microwave on medium high for 4 minutes, or until tender. Cool under running water, and slice kernels from cob. Set aside. Cook the black beans in a small saucepan over medium heat until warm and tender, about 10 minutes. Strain, and rinse under cold water to remove liquid and excess sodium. Set aside. Place the cottage cheese in a mixing or serving bowl. Peel, pit, and dice the avocado into bite size pieces, and add to the cottage cheese. Cut the tomatoes in half lengthwise, remove seeds, and dice into bite size pieces. Add to the cottage cheese along with the corn, black beans, and salsa. Stir until well blended. Cover and refrigerate until ready to serve. Serve with tortilla chips, if desired.
In a large skillet saute pork until browned on both sides. Add soup, coating the meat well. Cover skillet and reduce heat. Let simmer over very low heat for 30 minutes.
Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.
Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal. Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.
Preheat oven to 350 degrees F (175 degrees C). Trim excess fat from rib roast, place on a medium baking sheet and cover with foil. Bake approximately 30 minutes in the preheated oven. In a medium bowl, whisk together vegetable oil, soy sauce, brown sugar, garlic and curry powder. Preheat an outdoor grill for high heat and lightly oil grate. Drain juices from ribs and cut into 4 separate pieces. Place on the prepared grill. Basting frequently with the vegetable oil mixture and turning often, cook ribs 15 to 20 minutes, or until richly glazed.
Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap(R) Aluminum Foil; set aside. Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened. Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese. Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.
Well grease a pudding mold. In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold. Cover with a double layer of greased wax paper and steam for 2 hours.
Mix together the flour, sour cream and butter or margarine in a large mixing bowl. Flour a pastry board and your hands. Make dough into small balls or roll them into 2 inch squares. Add a small amount of pastry filling, any flavor you like. Fold dough diagonally and press together. If you make balls, press a small rim around the outside so the filling does not seep out. Bake at 350 degrees F (175 degrees C) for 10 minutes and sprinkle on confectioners' sugar. A wonderful gift any time of the year.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray. Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish. Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.
Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.
In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.
Preheat oven to 375 degrees F (190 degrees C). Blend tomatillos, onion, poblano pepper, jalapeno pepper, cilantro, garlic, mint, and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a gentle boil. Reduce heat to medium-low and simmer until thickened, stirring often, about 10 minutes. Add chicken to tomatillo sauce and continue to simmer until chicken is heated through, about 5 minutes more. Heat vegetable oil in a large skillet over medium heat. Fry tortilla strips in batches until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate. Layer about half the fried tortillas in a 2-quart baking dish; spread half the tomatillo sauce over tortillas. Mix pepperjack cheese and Monterey Jack cheese in a bowl; sprinkle half over tomatillo sauce. Repeat layers. Bake in preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Allow to cool 5 minutes before serving.
Whisk avocado, sour cream, milk, lemon juice, celery salt, and hot pepper sauce together in a bowl until smooth and creamy.
Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands. Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.
Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside. Preheat an outdoor grill for medium heat. Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides. To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.
Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion. Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Prepare corn bread as directed on package. Cool, and crumble. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan. Bake at 325 degrees F (165 degrees C) for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add confectioners' sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture. Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over mix. Spread batter onto the prepared baking sheet. Bake in the preheated oven until sponge cake is set and lightly browned, 15 to 20 minutes. Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour. Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula. Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Carefully roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for 1 hour.
In a small bowl whisk together the vinegar, stevia, soy sauce, hoisin sauce, salt, pepper, and pepper flakes until the salt dissolves. Whisk in the canola and sesame oils. Set the dressing aside. On a serving platter, arrange the napa cabbage in a bed. Arrange the chicken, then the orange sections on top of the cabbage. Pour the dressing over the salad. Sprinkle on the scallions, almonds, and sesame seeds, if using. Just before serving, toss to combine the layers.
Blend the onion, green chile peppers, mint, lemon juice, and salt together in a blender until smooth.
Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.