HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes. Season to taste with salt and pepper. Stir in the basil, and serve.
Combine cola beverage, white sugar, soy sauce, water, green onions, sesame oil, garlic, sesame seeds, and black pepper in a bowl until marinade is well-mixed. Place short ribs in a resealable plastic bag and pour in marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove short ribs from marinade, discarding marinade. Cook short ribs until browned and cooked to desired doneness, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans. In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa. In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup. Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened. Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly. Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes. Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.
Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain. Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock. Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.
Heat a saucepan over medium heat; add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries; cook until reduced and softened, 10 to 15 more minutes. Add more water if needed. Pulse cranberry mixture in a food processor or blender until very smooth; cool completely. Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.
Mix baby greens and tomatoes in a large bowl. Sprinkle with gorgonzola. In a small bowl, mix oil, vinegar, and lemon juice. Sprinkle in salt and pepper, and whisk until well blended. Pour dressing over the salad mixture, and toss to coat.
Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.
Cover the bottom of a saucepan with olive oil. Place a layer of onion slices in the saucepan and season with salt. Add a layer of potatoes; season with salt and pepper. Add tomatoes; season with salt, pepper, and 1/2 of the fish bouillon. Place salmon on top. Add remaining tomatoes; season with salt, pepper, and remaining fish bouillon. Layer remaining potatoes and onions on top, seasoning each layer with salt and pepper. Cover the pot and place over low heat. Cook until the top layer of onions is tender, about 45 minutes.
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Oat/French or White Bread cycle and the Light setting for the crust. Start.
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Place ground beef in a skillet over medium-high heat. Cook and crumble until evenly browned. Drain grease, and set aside. Meanwhile place potatoes in a saucepan with enough water to cover. bring to a boil, and cook for about 10 minutes, until just tender. Drain potatoes, and remove from the pan. Heat oil over medium heat using the pan that the potatoes were cooked in. Add the bell pepper and onion. Cook and stir for about 5 minutes, until tender. Mix in the ground beef and potatoes, cooking until heated through, about 5 minutes. Stir in cheese, and remove from heat. Serve immediately.
Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside. Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and black pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 10 minutes. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of doneness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce.
Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.
Mix together ranch dressing mix, garlic powder, dill and vegetable oil. Add crackers and mix gently until the crackers are coated with the mixture. Stir every 10 minutes for 1 hour. Store in an airtight jar.
In a large mixing bowl, cream 1/2 cup butter or margarine, 1/2 cup sugar, and 1 teaspoon vanilla until light and fluffy. Add egg whites; blend well. Gradually add flour and blend well. Drop batter by teaspoons 1 inch apart on an ungreased baking sheet. Spread with the back of a spoon into 3-inch rounds. Preheat oven to 375 degrees F (190 degrees C). Bake for 5 minutes or until edges are light brown. Working with 1 cookie at a time, loosen from baking sheet with a spatula and then quickly roll tightly around a pencil. Transfer to a wire rack to cool, seam side down. With a pastry bag or soda straw or wooden pick, fill rolls with Creamy Chocolate Filling. To Make Filling: In a small saucepan, melt chocolate and 1/4 teaspoon of vegetable oil (or butter or margarine) over low heat stirring constantly.
Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside. Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature. When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired. Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Pour melted chocolate over the tortilla. Fold tortilla over chocolate.
Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C). Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids. Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours. Move the jars to a refrigerator to cool.
Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice. Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
Crush garlic using a mortar and pestle. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms. Season with salt. Transfer to a bowl and mix in olive oil. Add almonds to a skillet over medium heat and toast, while stirring, until fragrant and lightly browned, 3 to 4 minutes. Add to mortar and pestle and crush into a coarse flour. Mix with basil paste in the bowl. Stir in tomatoes and add more olive oil if you like more sauce. Mix in Parmesan cheese and season with salt, pepper, and lemon juice. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and mix with pesto.
Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside. In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally. Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, if using, and serve over rice.
Heat the vegetable oil in a large pot over medium heat, and cook the onion until lightly browned. Place sausage in the pot, and pour in water. Mix in cabbage, carrots, celery, rice, beans, tomato sauce, and crushed tomatoes. Dissolve bouillon in the mixture. Season with salt, bay leaf, and thyme. Bring to a boil. Reduce heat to low, and cook at least 1 hour, until vegetables are tender and rice is cooked.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mash bananas in a bowl until no lumps remain. Add brown sugar, egg whites, egg, and canola oil; mix thoroughly. Stir flour, oats, baking soda, salt, and baking powder into the batter until just combined. Fill muffin cup 2/3-full with batter. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Cut up margarine into oat milk and heat in the microwave for 30 to 60 seconds. Stir until margarine is melted. Pour oat milk mixture into a blender; add whole wheat flour, all-purpose flour, eggs, wheat germ, maple syrup, and vanilla extract. Blend until well combined. Preheat a waffle iron according to manufacturer's instructions. Pour 1/5 of the batter onto the hot iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Preheat oven to 400 degrees F (200 degrees C). Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside. Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears. Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet. Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes. To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes. Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf. Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.
Mix water, sugar, yeast, and 2 tablespoons of vegetable oil for several seconds on low speed in the work bowl of a large stand mixer fitted with a dough hook. Stop the mixer and add the flour and salt. Start the mixer on low speed and mix until the flour mixture is incorporated with the yeast mixture; turn speed to medium-low and machine-knead the dough until springy and smooth, 10 to 12 minutes. Sprinkle dough with flour occasionally if it sticks to the sides of the bowl. Form dough into a ball and place into an oiled bowl; turn the dough over in the bowl several times to oil the surface of the dough. Cover the dough with a towel, set into a warm place, and allow to rise until double, 30 minutes to 1 hour. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate and allow to cool; chop and set aside. Melt butter in a saucepan over medium-low heat. Cook the garlic in the melted butter until fragrant, about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir 1/2 cup of Parmesan cheese, the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce just barely to a simmer over low heat; cook and stir at a simmer until cheeses have melted and sauce has thickened, 3 to 5 minutes. Remove from heat and set aside. Preheat oven to 350 degrees F (175 degrees C). Mix the paprika, cayenne pepper, cumin, thyme, 1/8 teaspoon of salt, white pepper, and onion powder together in a bowl. Rub one side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the chicken breasts, seasoned sides first, in the hot oil until the spices turn almost black, about 1 minute per side; transfer to a baking sheet. Bake the chicken breasts in the preheated oven until no longer pink in the center and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 5 to 10 minutes; set aside. Punch down pizza dough and roll out onto a floured work surface. Shape pizza crust on a large pizza stone or heavy baking sheet. Poke several holes in the crust with a fork to help it release steam. Bake the crust in the oven until top is very lightly cooked, 5 to 7 minutes. Remove from oven and spread a layer of Alfredo sauce over the crust. Spread the mozzarella cheese in an even layer over the sauce. Slice the blackened chicken breasts and arrange over the mozzarella cheese. Sprinkle pizza with spinach leaves and chopped bacon. Top with 3 tablespoons of Parmesan cheese. Return pizza to oven and bake until the mozzarella cheese is melted and browned, 15 to 20 minutes. Sprinkle pizza with chopped Roma tomatoes to serve.
Pour sugar into a clean and dry one quart jar. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal. Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.
Blend almond milk, blackberries, blueberries, coconut butter, honey, and chia seeds in a NutriBullet(R) or blender until smooth and creamy.
Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups. Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl. Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes. Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots. Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.
Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes. Garnish with parsley and cashews - enjoy with rice or naan.
Heat oven to 350 degrees F. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan. Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust. Bake 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely. Meanwhile, mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use. Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.
Soak raisins in brandy for 1/2 hour. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch, round pan. Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins. Bake for about 50 minutes. Cut into wedges to serve.
Heat the oil in a large skillet; cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices. Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.
In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.
Combine lime juice, triple sec, and vodka in a cocktail shaker. Add ice, cover and shake until chilled. Strain into chilled short glass or cocktail glass.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 5 minutes. Transfer chicken to a plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Heat remaining 1 tablespoon oil in the same skillet. Add garlic and red pepper flakes; cook and stir until garlic begins to soften, about 2 minutes. Stir in tomatoes; cook until tender, about 5 minutes. Season with salt and pepper. Remove from heat. Stir in spinach; cover and let stand until wilted, about 2 minutes. Pour marinara sauce into a separate saucepan over medium heat. Cook until heated through, about 5 minutes. Transfer 1/2 the sauce into a bowl; stir in yogurt. Whisk mixture into the rest of the marinara in the saucepan. Uncover tomatoes and spinach and place back over low heat. Stir in penne, sauce, and basil; cook until heated through, about 5 minutes. Divide penne into bowls and serve topped with chicken and Parmesan cheese.
Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch deep dish pie pan with the crust; trim and flute the edges. Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top. Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture. Bake in the preheated oven until lightly browned, 35 to 40 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.