HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an air fryer to 400 degrees F (200 degrees C). Place green beans in a bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl and pour over green beans. Toss to coat and let marinate for 5 minutes. Place half the green beans in the air fryer basket. Cook 12 minutes, shaking basket halfway through cooking time. Repeat with remaining green beans.
Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper. Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes. Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.
Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper. Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened. Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce. Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.
Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight. The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Mix black beans, corn salsa, pomegranate seeds, avocado, and jicama together in a bowl.
Mix cranberries, apple, orange, sugar, shallot, jalapeno pepper, green onion, lime juice, and vinegar together in a bowl. Cover bowl with plastic wrap and refrigerate for flavors to blend, 4 to 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper. Bake 1 hour in the preheated oven. Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Combine apples, water, lime juice, and 1 1/2 teaspoons white sugar in a pot over medium heat. Stir until well combined. Add 1 teaspoon cinnamon and cook over medium-low heat, stirring occasionally, until apples are softened and water has evaporated, 15 to 20 minutes. Combine flour, 1/3 cup white sugar, 1/4 cup plus 2 tablespoons oats, 1 teaspoon cinnamon, and salt in a bowl. Mix in butter until crumbles form. Pour apple filling into a 9-inch baking dish. Sprinkle crumble mixture over the top. Bake in the preheated oven until the top is golden brown, about 25 minutes.
In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched. Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 12 to 18 minutes, until golden brown.
Melt milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute. Dip 1 side of each candy into the melted chocolate. Arrange on a flat plate. Refrigerate until chocolate solidifies, about 15 minutes.
Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.
Blend the melted chocolate and milk. Gradually mix in the water, vanilla, and pudding mix, and whisk until smooth. Fold in the heavy cream. Frost the cake immediately, and chill at least 30 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Whisk flour, baking powder, and baking soda together in a bowl. Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy; add sour cream, egg, orange zest and vanilla extract and beat until well mixed. Stir flour mixture into brown sugar mixture until dough is smooth. Fold cashews and cranberries into dough; drop by rounded teaspoons, 2-inches apart, onto prepared baking sheets. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack. Whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. Drizzle glaze over cookies.
Combine vermouth and whisky in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
Whisk together the pineapple juice, soy sauce, lime juice, cumin, and garlic in a small bowl. Marinate up to 2 pounds of meat in the marinade for at least 4 hours before using.
Combine egg, lemon juice, mustard, salt, and cayenne pepper in a blender; blend until smooth. Drizzle in olive oil, blending until the mixture thickens, about 5 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single layer, face down on a broiler rack. Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside. Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth. Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt. Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt. Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt. Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes. Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Brown turkey in a large skillet over medium heat. Drain fat. Place halved zucchini slices in a baking dish. Pour the ground turkey, spaghetti sauce, and corn on top. Cover with aluminum foil. Bake in preheated oven until zucchini are tender, about 20 to 25 minutes. Uncover, and sprinkle with cheese. Bake, uncovered, about 5 minutes.
Mix the ground beef, ground pork, bread crumbs, milk, egg, onion, ketchup, salt, Pimenton de la Vera, Worcestershire sauce, and pepper together in a large bowl until well combined; divide the mixture into 12 equal ball shapes. Place in refrigerator for 3 hours to allow the flavors to meld. Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet, flattening them with the back of a spatula as they cook, about 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).
Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely. Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes. Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish. Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out. Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet. Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter. Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter. Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Combine water, butter, honey, and yeast in the bowl of a stand mixer; let stand until yeast activates and foams, about 5 minutes. Mix flour and 1 1/4 teaspoon salt into yeast mixture on low speed until dough is just combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. Add additional flour if needed, a little a time, until the dough is no longer sticky. Spray inside of a bowl with cooking spray, place dough in bowl, and turn to coat. Cover bowl with a towel or plastic wrap and place in a warm place until dough doubles in size, about 1 hour. Mix cream cheese, mozzarella, bacon, and jalapeno pepper together into a separate bowl. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat. Bring water to a boil in a large pot; slowly add baking soda, about 1 tablespoon at a time. Divide dough into 4 equal pieces on a floured work surface. Roll each piece into a long rope and cut into 1-inch pieces. Roll each piece flat using a rolling pin and fill with a spoonful of cheese mixture; fold dough over filling and pinch ends. Repeat filling the dough until all dough and filling are used. Boil the pretzel dippers in the water solution, working in batches, about 30 seconds per batch. Remove dippers with a large-slotted spoon and place on the prepared baking sheet, keeping dippers about 2-inches apart. Beat egg and cold water together in a bowl until smooth; brush over each dipper. Sprinkle kosher salt over each dipper. Bake in the preheated oven until dippers are golden brown, 15 to 18 minutes. Cool dippers on the baking sheet for 5 minutes.
Mix whole wheat flour, bread flour, olive oil, baking powder, and salt together in a large bowl. Mix in enough water to bring dough together. Turn dough out on a lightly floured surface. Let rest for 10 to 20 minutes. Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper. Divide dough into 6 to 8 pieces. Roll out each piece to paper-thin thickness. Transfer pieces of dough to the lined baking sheets; cut into strips or squares. Bake in the preheated oven until browned and edges curl up, 15 to 20 minutes.
In a large pot over medium high heat, saute the sausage for about 8 minutes, or until browned. Drain excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally. Add the zucchini, onions, tomatoes, oregano, Italian-style seasoning, sugar, and the garlic powder. Reduce heat to medium low. Cover and simmer for 30 minutes. Remove cover and add the bell peppers. Continue to simmer for about 10 minutes. Serve and enjoy.
In a punch bowl, combine strawberries, orange juice concentrate, lemonade concentrate, water and tea. Stir in sugar and rum. Add Ice, and pour in lemon soda.
Place all the ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic or White Bread setting, and start the machine.
Place the orange juice, pineapple juice, yogurt, blueberries, strawberries, and bananas into a blender. Cover and blend until smooth. The berry drink will be very thick. Serve immediately.
In a bowl, combine milk and lemon juice; mix until smooth (mixture will begin to thicken). Fold in whipped topping; spoon into crust. Chill until ready to serve, at least 4 hours or overnight.
Mash the cottage cheese and garlic with a fork in a small mixing bowl until smooth. Add the cider vinegar, walnut oil, and salt and pepper; mix to blend, then set aside. Arrange the Belgian endive leaves onto two plates in a circle with the tips pointing out. Place the apple into the center of the plates, then sprinkle with watercress, walnuts, and blue cheese. Top with the cottage cheese dressing to serve.
Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture. Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.
Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add diced potatoes and onion; cook and stir until onion is tender, 5 to 10 minutes. Mix milk, processed cheese food, and Cheddar cheese into beef mixture; bring to a boil. Reduce heat and simmer, stirring often, until heated through and cheese is melted, 15 to 20 minutes; season with pepper. Add mashed potatoes for a thicker chowder; cook until heated through and thickened, about 5 minutes.
Melt butter with olive oil in a large pot over medium-low heat; stir in onion and saute until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams. Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper. Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.
Whisk baking mix with salt, black pepper, and Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix. Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with spoon. Cook fritters until browned on both sides, about 3 minutes per side, and drain on paper towels.
Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan. Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour. Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.
Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside. In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside. In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred. In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well. Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect. Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.
Preheat oven to 350 degrees F (175 degrees C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough. Bake for 15 minutes or until golden brown. Let cool. Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture. Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.
In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes.