HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups. Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Preheat a waffle iron according to manufacturer's instructions. Arrange tomato slices on a work surface, pouring off any excess juice. Season tomato slices with salt and pepper. Spread 1/2 teaspoon butter onto 1 side of each bread slice. Lay 1 bread slice, butter-side down, in the hot waffle iron. Spread 1/2 teaspoon mustard onto bread slice in waffle iron; top with 1/4 cup spinach, 2 slices mozzarella cheese, 1 teaspoon onion, half the tomato slices, and 1/4 cup spinach, respectively. Lay 1 slice bread, butter-side up, atop the spinach layer. Close waffle iron and toast sandwich until lightly browned, about 2 minutes. Repeat with remaining ingredients.
Fill a large bowl with cold water and ice. Bring a large pot of lightly salted water to a boil. Add zucchini blossoms and cook until slightly wilted, about 20 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on a plate lined with paper towels. Mix goat cheese, egg yolk, scallion, pepper, and cayenne in a bowl until smooth. Spoon filling into a resealable plastic bag and seal, squeezing out as much air as possible. Cut a small corner off the bag. Pipe about 1 tablespoon of the filling into each zucchini blossom. Fold petals over to cover filling. Arrange on a plate. Refrigerate filled zucchini blossoms until cheese is set and firm, at least 45 minutes. Mix tapioca flour and arrowroot powder together in a shallow dish. Pour coconut oil into a cast iron skillet to a depth of 1 inch. Heat until a thermometer inserted into the oil reads 350 degrees F (175 degrees C). Dredge cold zucchini blossoms lightly in tapioca flour mixture, shaking off excess. Fry in hot oil until golden, about 1 minute. Flip with tongs and fry until golden on second side, about 1 minute more. Remove zucchini blossoms to drain on a plate lined with paper towels. Season with sea salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt(R)). Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water. Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture. Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture. Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.
Preheat the oven to 350 degrees F (175 degrees C). Place the peaches into the bottom of a buttered 9 inch square baking dish. Cut each slice of bread into 4 strips, and place over the peaches. In a medium bowl, whisk together the sugar, flour, egg and margarine; pour over the bread. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Fill a pot with salted water, bring to a boil, and place the lasagna noodles into the boiling water, one at a time. Stir gently to keep the noodles from sticking together; set heat to medium, and boil until the noodles are tender but still firm to the bite, 8 to 9 minutes. Drain in a colander set in the sink. Dissolve the bouillon cubes in the boiling water, and set aside. In a large skillet over medium heat, melt the butter, and cook and stir the onion and garlic until golden brown, about 10 minutes. Reduce heat if necessary to keep the vegetables from burning. Whisk the flour and salt into the skillet, then whisk in chicken bouillon mixture and milk in small additions, whisking to create a smooth sauce. Stir the cream cheese into the sauce, mixing until the cream cheese melts and incorporates into the sauce. Stir in carrots, basil, and black pepper, reduce heat to a simmer, and cook until the sauce almost returns to a boil. Remove from heat. Spread 1 cup of sauce into the bottom of the prepared baking dish, and top with 3 lasagna noodles. Spread 1 cup of cottage cheese over the noodles, then top with 1 more cup of sauce. Spread half of the sliced zucchini over the sauce, and sprinkle with 1/3 cup of Parmesan cheese and 2/3 cup of mozzarella cheese. Repeat layers twice more, ending with 3 lasagna noodles, final 1 cup of sauce, final 1/3 cup of Parmesan cheese, and final 2/3 cup of mozzarella cheese. Cover the dish with foil. Bake in the preheated oven until hot and bubbling, about 35 minutes; remove the foil, return to oven, and bake until cheese is golden brown, about 15 more minutes. Allow lasagna to stand 10 minutes before serving.
In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.
Mash avocados with a fork in a large bowl. Mix tomatoes, cilantro, green onions, jalapeno peppers, garlic, and lime juice into mashed avocados; season with salt and black pepper. Place avocado seeds in guacamole. Cover bowl tightly with plastic wrap; refrigerate for 30 minutes.
Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.
Cook pasta in boiling water until al dente. Drain, and rinse in cold water until cool. In a salad bowl, combine macaroni, lettuce, pears, strawberries, and celery. Set aside. In a small bowl, stir together yogurt, orange juice, and poppy seeds. Add to the macaroni mixture, and gently toss until well coated.
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella. Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard. Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes. To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.
Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes. Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt. Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut cobia fillets into long strips about 1/2-inch thick and 18-inches long. Place a strip of bacon atop each strip of fish. Starting at one end, begin to roll the layered strips into a flat coil like a pinwheel or the classic-style lollipop. Thread onto metal skewers to keep together. Cook on preheated grill, basting with barbecue sauce, until the fish is firm and flaky and the bacon is cooked through, about 5 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds. Combine cabbage, carrots, red bell pepper, and red onion in a large bowl. Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth; pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours. Stir toasted almonds and chow mein noodles into salad.
Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente. Drain, and transfer to a serving dish. While the pasta is cooking, mix together the yogurt and garlic in a medium bowl. Cover, and refrigerate until serving. In a large skillet over medium heat, brown the ground beef with the onion. Season with cinnamon while cooking. Drain off excess grease, and stir in lemon juice and salt. Adjust seasoning to taste. Toss the meat mixture with noodles, and serve hot with cold yogurt sauce spooned over.
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water until chilled. Place avocado into a bowl and sprinkle with 2 teaspoons lime juice to prevent browning; cover and refrigerate. Toss cooked pasta, shrimp, tomatoes, green onions, red onion, green, red, yellow, and orange bell peppers, and cilantro in a large salad bowl until thoroughly combined. Pour vegetable juice cocktail, olive oil, ketchup, and 1/4 cup lime juice into a food processor; add horseradish, jalapeno pepper, hot pepper sauce, salt, garlic, and black pepper. Pulse a few times to mix the dressing, then process until jalapeno and garlic are chopped very small, about 30 seconds. Pour dressing over pasta salad and stir to combine. Cover salad and chill thoroughly in refrigerator, 2 to 3 hours; just before serving, gently stir in avocado.
Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved. Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot. Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes. Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars 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 and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling 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, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Place flour in a shallow bowl. Dredge chicken through flour until evenly coated, shaking excess flour back into bowl. Reserve remaining flour. Heat olive oil in a large skillet over medium-high heat; saute chicken until golden brown, about 3 minutes per side. Add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Stir chicken, bacon, tomato, and celery together in a bowl. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.
Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool. Mix cabbage, carrots, edamame, and green onions together in a large bowl. Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.
Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler. Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry. Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.
Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter. Stream the melted butter into the batter while continuing to beat. Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter. Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage. Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.
Mix kale, lima beans, Gouda cheese, Kalamata olives, and sun-dried tomatoes together in a bowl. Whisk olive oil, lemon juice, paprika, honey, chipotle pepper, balsamic vinegar, black pepper, and kosher salt together in a bowl until dressing is smooth; pour over kale mixture and toss to coat.
Heat barbecue to medium-high heat. Use small spoon to scoop out insides of zucchini halves, leaving 1/2-inch-thick shells; discard removed pulp or reserve for another use. Place zucchini shells, cut-sides up, on foil-covered baking sheet sprayed with cooking spray. Spoon Cooking Creme into zucchini shells; place baking sheet on barbecue grate. Grill 10 to 12 min. or until zucchini is tender; top with shredded cheese. Grill 3 to 5 min. or until cheese is melted. Sprinkle with parsley.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat; cook and stir sausage, breaking meat into chunks, until crumbly and no longer pink, about 10 minutes. Transfer sausage to a paper towel-lined plate to drain. Mix cooked sausage, mozzarella cheese, Parmesan cheese, and egg together in a bowl. Rough dough into a 10x14-inch rectangle on a baking sheet. Spread sausage-cheese mixture onto dough, leaving a 1-inch border. Roll dough around filling, starting from the long edge, creating a long log. Form the log into a circle and pinch edges together to seal. Brush top of roll with egg yolk. Bake in the preheated oven until ring is dark golden brown, 1 hour. Cool for 15 minutes before slicing into pieces to serve.
Heat olive oil in large saucepan. Add onion, peppers and carrot and saute until onion is golden. Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through. Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Prepare an 8-inch square baking dish with cooking spray. Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold crispy rice cereal and peanuts into the peanut butter mixture; press into the prepared baking dish. Sprinkle chocolate chips evenly over the top of the hot mixture. Let chocolate chips melt; spread chocolate over the top in an even layer. Refrigerate until the mixture hardens, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet. In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet. Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.
Preheat oven to 400 degrees F (200 degrees C). Place a baking rack into a large, shallow baking sheet with sides. Sprinkle each pork chop with onion powder, garlic powder, and lemon pepper seasoning. Place the cornflake crumbs into a shallow dish, and thoroughly dredge each pork chop in the crumbs, pressing the chops into the crumbs with a fork. Gently brush away any loose crumbs, and place the pork chops onto the baking rack. Bake in the preheated oven until the chops are no longer pink inside and the juices run clear, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C). While chops are baking, place the apple wedges into a large saucepan over medium heat, and pour in enough apple juice to reach depth of 2 inches above the apples. Mix in the cinnamon, allspice, vanilla extract, and brown sugar. Bring to a boil, reduce heat to a simmer, and cook until apples are soft when pierced with a fork, about 30 minutes. To serve, place a pork chop in the center of a plate, and arrange apple slices decoratively up one side, over the top, and down the other side of the chop. Drizzle each chop with the apple liquid; serve remaining sauce separately.
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or 9x13 inch baking dish. Wash and clean the chicken breasts. Place farfel in a bowl and cover with hot water for 3 or 4 minutes, until soft. Drain and squeeze out water. In a medium-size mixing bowl, combine zucchini, farfel, eggs, chicken soup powder, onion, salt, pepper, garlic powder, and onion powder. Place 2 to 3 tablespoons of the stuffing under the skin of each chicken piece and arrange them on cookie sheet. Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes. Drain off fat and serve.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners. In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla. In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups. Bake in preheated oven for 20 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside. Cook noodles according to package directions. Place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.
Cook the bacon in a large skillet over medium heat until bacon is crisp, 6 to 8 minutes. Remove bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of the bacon fat from the skillet, discarding the rest. Return the reserved bacon fat to the skillet and heat. Cook and stir the onion, garlic, and chipotle pepper in the heated bacon fat until the garlic is fragrant, 1 to 2 minutes. Add the adobo sauce and tomatoes; cook another 2 minutes. Stir in the green beans, water, honey, seasoned salt, and pepper. Bring the mixture to a boil, cover the pan, lower the heat to medium-low, and simmer until the green beans are tender, 30 to 40 minutes. Crumble the bacon. Sprinkle the bacon pieces and lemon juice over the green beans. Serve immediately.
Stir together first 5 ingredients. Form the dough into tablespoon-sized balls, dip in coconut flakes, and refrigerate an hour before eating.
Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade. Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.