HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Pour in crushed tomatoes and water. Bring to a boil; reduce heat and stir in tomato paste. Fill empty tomato paste can with hot water; stir with a spoon to release any tomato paste left in the can. Pour into the pot. Add 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon parsley, 1 teaspoon salt, black pepper, and red pepper flakes. Simmer sauce until flavors combine, 30 minutes to 1 hour. Cover and keep warm. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast cutlets between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season on both sides with salt and pepper. Mix almond flour, tapioca flour, 2 teaspoons parsley, 1 teaspoon basil, thyme, and 1/2 teaspoon oregano together in a shallow bowl. Whisk eggs in a shallow bowl. Dip chicken cutlets in whisked eggs to coat both sides. Dredge in almond flour mixture on both sides. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Cook chicken cutlets in batches until browned, about 3 minutes per side. Drain on paper towels. Cover a large baking pan with a thin layer of tomato sauce; arrange chicken on top. Spoon some sauce over each cutlet. Sprinkle Parmesan cheese on top. Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Toss the cabbage, carrots, green bell pepper, red bell pepper, Red Delicious apple, and Golden Delicious apple together in a large bowl. Whisk the apple cider vinegar, sugar, and sea salt together in a small bowl; season with black pepper. Pour the vinegar mixture over the cabbage mixture and gently toss to coat. Cover the bowl with plastic wrap and refrigerate at least 30 minutes.
Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent. Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick. Store refrigerated.
Preheat oven to 350 degrees F (175 degrees C). Blend garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika in a blender into a fine powder; pour over ground beef in a large bowl. Knead seasoning mixture into the beef. Roll beef into balls and arrange into a glass baking dish. Bake meatballs in preheated oven for 20 minutes. Pour marinara sauce over the meatballs and continue baking until hot and grey in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix flour, baking soda, and salt together in a large bowl; add oats and sugar. Stir in margarine until well incorporated. Press half the oat mixture into the prepared baking pan. Spread apple butter over oat mixture layer. Sprinkle remaining oat mixture over apple butter layer. Press top layer gently with a spoon. Bake in the preheated oven until oat mixture is crisp and lightly browned, about 55 minutes.
Cook garlic in the olive oil over medium-high heat in a large saucepan until lightly browned and fragrant. Add the ground pork and brown, stirring frequently to break it up. Stir in the tofu, reduce the heat to medium, and cook to reheat, stirring occasionally, about three minutes. Season with black bean sauce, soy sauce, sherry, and green onions.
Lay steaks out on a platter and allow to come to room temperature, about 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C). Whisk together the olive oil, pepper, salt, garlic powder, onion powder, cayenne pepper, brown sugar, and lemon juice in a small bowl. Evenly rub one side of each steak with the mixture. Lay the steaks on the hot grill with the seasoned-side facing up for 2 minutes. Flip and sear the seasoned side about 2 minutes. Transfer steaks to preheated oven; bake to desired doneness, seasoned-side up, 8 to 10 minutes for medium-well. Allow to rest 3 to 4 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken. Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.
Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.
Mix together flour, paprika, cayenne pepper, and salt in a small bowl. Place chicken wings in a large dish and sprinkle flour mixture over them until well coated. Place on baking sheet and refrigerate for 1 hour, uncovered. Preheat oven to 400 degrees F (204 degrees C). Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15 minutes per side. Combine butter, hot sauce, pepper, and garlic in a small saucepan over low heat. Cook and stir until butter is melted and mixture is well blended, about 3 minutes. Place chicken wings in serving bowl and add hot sauce mixture, mixing well.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish. Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes. Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes. Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil. Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan. Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely. To Make Filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest. Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices, if desired.
Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.
Heat 1 tablespoon oil in a large pot over medium heat; cook and stir onion, tomato, and carrot until tender, about 10 minutes. Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture; bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder. Heat 1 tablespoon oil in a skillet; cook and stir potato until crispy and browned, 5 to 10 minutes. Ladle soup into bowls and top with crispy potato and parsley.
Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside. Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes. Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust. Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Combine coconut oil and honey in a chilled bowl. Line a small tray with a sheet of plastic wrap; evenly spoon oil-honey mixture on top. Cover with another sheet of plastic wrap and press down to a 1/2-inch thickness using a tray of similar size. Refrigerate for 8 hours to overnight. Remove top layer of plastic wrap and cut hardened mixture into bite-size squares. Place squares in the bottom of a large, chilled bowl. Sprinkle 1 1/2 teaspoons cinnamon and 1/2 teaspoon nutmeg over squares, stir lightly. Sprinkle remaining 1 1/2 teaspoons cinnamon and 1/2 teaspoon nutmeg on top. Refrigerate.
In a food processor, place cream cheese, sour cream, garlic, cilantro and shrimp. Mix until smooth. Sprinkle with salt and pepper. Transfer to a medium serving dish. Chill covered in the refrigerator at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish. Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet. Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs. Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties. Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side. Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.
Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C). Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust. Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool. Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Mix yogurt, blueberries, goji berries, flax seed, walnuts, almonds, cocoa powder, cinnamon, and honey together in a bowl.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. 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.
Combine gingerade, tequila, and lime juice in a cocktail shaker; serve over ice.
Preheat oven to 450 degrees F (230 degrees C). Line a pizza pan with parchment paper. Combine cassava flour, coconut flour, rice flour, baking powder, sugar, and salt in a large bowl. Whisk in eggs and olive oil. Add 1/2 cup water; mix until batter is the consistency of mashed potatoes, adding more water as needed. Spread batter on the lined pizza pan with a spatula. Bake in the preheated oven until dry, about 10 minutes.
Melt butter in a large pot over medium-high heat. Season the beef with salt and pepper, then cook in the pot until browned on the outside. Pour in the chicken broth, and simmer over medium heat for about 45 minutes, until the beef is tender. Remove the beef from the liquid, and set aside. Pour the beef broth into the pot, and add the lentils. Bring to a boil, then simmer over low heat for 15 minutes. Season the turnips with cinnamon, nutmeg, salt and basil, and add them to the pot. Return the beef to the pot, and stir in the raisins and figs. Simmer for 10 minutes to blend the flavors before serving.
Preheat oven to 350 degrees F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan. Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture. Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.
Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes. Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. Blend cream cheese and feta cheese in a medium bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans. In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans. Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan. Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets. In a medium size mixing bowl, mix together 3 teaspoons baking powder and 3 1/4 cups flour. Beat together brown sugar and shortening then add eggs, orange rind and vanilla. Mix in flour mixture, alternating the flour mixture and sour milk until all is blended. Drop dough by teaspoonful onto cookie sheets. Bake 12-15 minutes. Let cool and frost cookies. To Make Frosting: Mix together powdered sugar, 1 teaspoon butter and enough orange juice mixed in to make it able to spread over cooled cookies.
Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
Turn on a multi-cooker (such as Instant Pot(R)) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect Saute function; cook until bubbly, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray. Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add soup and water; stir. Season the mixture with garlic salt and pepper. Layer chicken into the bottom of the prepared casserole dish; top with chow mein noodles and pimentos. Pour the mixture from the saucepan over the layers to cover. Bake in preheated oven until completely heated through, 20 to 30 minutes.
Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside. Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside. Preheat a grill for medium heat. Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels. To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.
In a large bowl, mix together the barbeque sauce, steak sauce, beer, bourbon whiskey, Worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar. Cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade. Place desired meat in the dish, and cover with remaining mixture. Cover, and marinate in the refrigerator at least 6 hours before grilling as desired.
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and cook for 5 minutes. Reduce heat to medium, and continue cooking, stirring frequently, until the onions have softened, and achieved a deep brown color, 15 to 25 minutes. Stir in vinegar and thyme, and cook for 5 minutes more. While the onions are cooking, place cubed potatoes in large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes can be pierced easily with a fork, about 20 minutes. Drain the potatoes in a colander, and allow to steam for a minute. To finish the dish, transfer the potatoes to a serving bowl, and use a potato masher to mix with Dijon mustard, horseradish, salt and cracked black pepper until smooth. Mix in softened butter, caramelized onions, and half-and-half until onions are distributed evenly.