HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Pour the olive oil into a skillet and set over medium heat. Add the garlic clove, and cook until the clove is browned. Remove the garlic from the oil, and finely crumble the slices of bread into the skillet. Cook until nicely toasted, then scoop out the crumbs onto a paper towel. Reserve the oil. Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook for about 8 minutes, until tender. Drain. Mix the reserved oil into the spaghetti, then place onto serving plates. Sprinkle with bread crumbs and freshly ground black pepper.
In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly. Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top. Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.
Mix shredded chicken, eggs, flour, tomato, green onions, cream cheese, dill, salt, and pepper together in a large bowl. Add additional flour if needed to create a thick batter. Heat olive oil in a skillet over medium-high heat. Add spoonfuls of batter and shape into circles using a spoon. Cook for 2 to 3 minutes on each side. Combine cucumber, sour cream, cream cheese, and dill together in a small bowl. Serve dip with fritters.
Preheat oven to 350 degrees F (175 degrees C). Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate. Bake 12 to 15 minutes, until golden. Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.
Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours. Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth. Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
Preheat oven to 350 degrees F (175 degrees C). In large bowl cream together butter, sugar and lemon rind with electric mixer. Blend in flour and cereal. Beat in egg yolks, lemon juice and milk. In a separate bowl, beat egg whites with clean beaters until stiff. Fold egg whites into butter mixture and pour into an 8x8 inch baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 30 to 45 minutes, or until pick inserted in center comes out clean.
In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.
In medium microwave-safe bowl, stir together chili and cheese product; cover. Microwave on HIGH (100%); stirring once, 4 1/2 to 5 minutes or until hot and cheese is melted. Serve with corn chips, if desired.
Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch baking pan. In a small saucepan, combine sugar, carrots, spices, raisins, water, orange juice and butter. Bring to a boil, reduce heat and simmer for 5 minutes. Pour mixture into a large bowl and cool to lukewarm. Add flour, baking soda, and salt to the carrot mixture. Mix well, and stir in walnuts. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick comes out clean.
Preheat over to 350 degrees F. Prepare potatoes according to package directions. Add sun-dried tomatoes. Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture. Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top. Sprinkle shredded Parmesan over the top of the mushrooms. Bake for 20-25 minutes.
Beat eggs and black pepper together in a bowl. Place bread crumbs in a separate, shallow bowl. Heat olive oil in a large skillet over medium heat. Dip each piece of chicken breast into the beaten eggs, and then press into the bread crumbs. Brush loose bread crumbs off the chicken, and place into the hot oil. Pan fry until golden brown on each side, 5 to 8 minutes per side. Remove chicken from heat. Arrange chicken pieces on serving platter, and drizzle a small amount of the caper juice over the chicken. Top with the capers, and serve with lemon wedges.
Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally. Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight. The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes. Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour. Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.
Preheat an oven to 200 degrees F (95 degrees C). Coat the outside of the eggplant with 1 teaspoon vegetable oil. Place on a baking sheet and bake in the oven until soft, 20 to 30 minutes. Allow to cool before coarsely mashing; set aside. Heat 2 tablespoons vegetable oil in a large skillet. Fry the dried red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the hot oil until the seeds start to splutter. Add the onions, green chile peppers, and curry leaves; cook and stir until the onions are soft and begin to brown, about 5 minutes. Stir the mashed eggplant, water, tamarind paste, jaggery, white sugar, turmeric, ground red pepper, and salt into the mixture; bring to a boil and cook until the mixture begins to thicken, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups. Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely. Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.
Mix together almond flour, eggs, vanilla extract, cinnamon, applesauce, baking powder, and coconut milk in a bowl. Lightly oil a griddle and place over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges of pancake are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Puree strawberries in a food processor until smooth. Top pancakes with pureed strawberries.
Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place mini muffin liners into pans. In a medium bowl, stir together the eggs, oil, and water. Add the brownie mix and stir until combined. Finally, stir in the instant coffee and cinnamon. Fill the muffin liners halfway to the top. Bake for 10 to 12 minutes in the preheated oven. Test for doneness with a toothpick. When the bon-bons are completely cool, dust with confectioners' sugar.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C). Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels. Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start. Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Preheat an oven to 350 degrees F (175 degrees C). Mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan. Bake in the preheated oven until golden brown on top, about 1 hour.
Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water. In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour. Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.) Heat oven to 350 degrees. On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.
Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour. Heat oil in a large skillet over medium-high heat. Remove pork from the marinade, reserving the marinade, and place in the hot skillet. Cook until nicely browned on the outside. Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender. In a small cup, stir together the flour and 2 tablespoons of water. Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.
Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and salmon as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and salmon; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer salmon mixture to a bowl and reserve. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.) Return reserved salmon mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet. Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.
Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour, then add water and honey. Put fruit and nuts through food processor and flour well. Fold in stiffly beaten egg whites. Pour into a 13 x 9-inch pan and bake at 375 degrees F (190 degrees C) for one hour.
Heat oil in a large saucepan over medium heat. Stir in lentils, onion, cabbage, and garlic; cook until tender. Stir in sausage and tomatoes. Crumble vegetable cubes over mixture and pour in water. Stir in bay leaf, thyme, and cayenne pepper. Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place pecans on the prepared baking sheet and toast in the preheated oven for 5 minutes. Leave the oven on. Transfer pecans to a small bowl and reserve the parchment-lined baking sheet. Combine salted butter, ground almonds, arrowroot powder, coconut flour, honey, egg, vanilla extract, and sea salt in a large bowl; beat using an electric mixer until combined. Add toasted pecans and mix in. Press dough together and cover the bowl. Refrigerate for 30 minutes or freeze for 15 minutes. Remove cookie dough from refrigerator or freezer. Use a small cookie scoop to make 24 cookies, rolling each gently by hand and working quickly so dough stays cold. Place cookies on the prepared baking sheet. Bake in the preheated oven until golden around edges, about 15 minutes. Remove cookies from oven and immediately dust with about 2 tablespoons confectioners' sugar. Allow to cool slightly. Pour remaining confectioners' sugar into a shallow bowl. Once cool enough to handle, roll each cookie in confectioners' sugar and cool completely before serving.
Stir the mango, tomato, onion, jalapeno pepper, cilantro, and lime juice together in a bowl; season with salt and pepper.
Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat. Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
Place 3 tortillas on a large greased baking sheet. Sprinkle each with sausage, red pepper, green onion and cheese. Top each with a tortilla. Place baking sheet on the center oven rack; preheat the oven's broiler. Broil for 2 minutes on each side or until golden brown. Cut into wedges. Repeat with remaining ingredients. Serve with salsa, if desired.
Beat butter and sugar in the work bowl of a stand mixer until mixture is creamy; beat egg, egg yolk, lemon zest, lavender, and vanilla extract into butter-sugar mixture at low speed. Beat flour into moist ingredients, 1 cup at a time, to make a workable dough. Form dough into a ball, cover with plastic wrap, and refrigerate for 3 hours. Preheat oven to 375 degrees F (190 degrees C). Roll dough out on a floured work surface to a thickness of about 1/8 inch. Cut dough into shapes using cookie cutters and place cookies onto baking sheets. Bake in the preheated oven until firm, 9 to 10 minutes. Allow cookies to cool on sheets for 2 to 5 minutes before transferring to wire racks to finish cooling.
Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well. Reserve 2 cups of batter, set aside Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart. Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!
Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.
Preheat oven to 475 degrees F (245 degrees C). Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add butter and melt. Stir in garlic and saute until fragrant, about 1 minute. Stir in orzo and 1 1/2 cups chicken stock; mix well. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 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 the lid. Add mushrooms and switch to Saute mode. Stir in Parmesan cheese, garlic salt, and rosemary. Stir in remaining 1/2 cup chicken broth 1 tablespoon at a time until the orzo takes on a creamy texture, about 3 minutes.