HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool. Preheat oven to 425 degrees F (220 degrees C). Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling. Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside. To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken. Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside. While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the ditalini pasta, 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. Rinse the pasta in cold water until cool and drain thoroughly. In a large salad bowl, lightly toss the cooked ditalini, shrimp, celery, green onions, chopped dill, chopped parsley, lemon juice, and mayonnaise until thoroughly combined. Season with salt and pepper. Slice the hard-cooked eggs, and retain several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill, and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper. Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour. Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours. Mix in remaining dressing and arugula right before serving.
Bring a pot of water to a boil; add peas and cook for 10 minutes. Drain. Heat oil in a skillet over medium heat; add tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and stir mixture until heated through and fragrant, 2 to 3 minutes. Add curd to tomato mixture and simmer for 2 to 3 minutes; stir in red chile powder. Mix chile powder into tomato mixture. Add peas, paneer, and salt; cover the skillet and simmer until heated through, about 5 minutes. Garnish matar paneer with cilantro leaves.
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey in a large bowl and mix the spice mixture into the turkey using your hands; form into patties. Cook patties in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Mix liquid seasoning and Worcestershire sauce together with garlic in a bowl. Pour over prime rib in a container. Marinate, turning every 30 minutes, 1 to 2 hours. Preheat the oven to 450 degrees F (230 degrees C). Place prime rib on a baking rack set inside a large baking dish. Bake in the preheated oven until all juices are sealed in, about 45 minutes. Reduce temperature to 325 degrees F (165 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 130 to 140 degrees F (54 to 60 degrees C), about 2 hours more. Let sit 30 minutes to 1 hour before slicing.
Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside. Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes. Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture. Bake in the preheated oven until the custard has set, about 20 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir chicken sausage and chorizo sausage in the hot oil until browned and cooked through, about 10 minutes. Drain excess grease. Stir sweet potato, garlic powder, cayenne pepper, salt, and pepper into sausage mixture; add chicken broth and simmer, adding more chicken broth if mixture gets too dry, until sweet potato is tender, 10 to 15 minutes. Mix zucchini and spinach into sweet potato-sausage mixture and simmer until zucchini is tender, 5 to 10 minutes. Drain excess liquid. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Poach the egg until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove egg from the water with a slotted spoon. Top sweet potato-sausage mixture with poached egg.
Add sausage and 3 tablespoons water to small non-stick over medium heat. Cover and cook for 3 to 4 minutes, uncover and cook for about 1 minute or until golden brown. Remove from heat and set aside. In a large sauce pan, bring 3 cups water and salt to a boil. Add polenta and 2 tablespoons butter, reduce heat to medium and cook for 5 minutes, stirring slowly as mixture thickens. Stir in sausage, green onion and Italian seasoning; mix well. Transfer polenta to medium size cookie sheet; spread out evenly, ensuring onions and sausage are well distributed throughout. Let polenta cool and set for 15 to 20 minutes. After polenta has set cut 14 rounds using 2 1/2-inch round cookie cutter. Add 1 to 2 tablespoons of vegetable oil to a non-stick skillet. Pan fry polenta rounds on medium-high for 2 to 3 minutes on each side or until light golden brown. Beat eggs, 2 1/2 tablespoons water, tomato, cheese, parsley salt and pepper in bowl until blended. Heat remaining butter in 10-inch nonstick skillet over medium-high heat; pour in egg mixture. Push cooked egg portions from edges of skillet towards the center. Continue to cook, tilting skillet, until eggs are cooked through, do not flip or fold eggs over. Remove from skillet and cut with 2 1/2-inch round cookie cutter into 7 rounds. To assemble sliders, top one polenta round with an egg round, lettuce and second polenta round.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups. Place cake mix, pumpkin puree, applesauce, and pumpkin pie spice into a large blender or food processor and blend until batter is smooth, about 1 minute. Transfer batter to a bowl and mix cinnamon chips into batter. Scoop into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Rinse the rice in 3 or 4 changes of water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside. Heat 2 tablespoons of vegetable oil in a saucepan with a tight fitting lid over medium-high heat. Pour in the cumin seeds, and cook briefly until they begin to pop, about 30 seconds. Add the cardamom pods, cloves, and cinnamon stick; continue cooking for another minute until the cinnamon stick absorbs the oil. Pour in the rice, and stir well to completely coat with the oil. Stir in the water, salt, onion, and peas. Bring to a boil, cover with the lid, reduce heat to medium-low, and simmer until the rice has absorbed all of the water, about 15 minutes. Meanwhile, in a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Stir in the cashews and slivered almonds; cook until golden brown, then stir into the cooked rice.
Preheat oven to 350 degrees F (175 degrees C). Place the chicken pieces in a lightly greased 9x13 inch baking dish. In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, cream the shortening and sugar. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a knife inserted into center of loaf comes out clean.
Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C). Sift the flour, salt, and baking powder into a medium bowl. In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Combine sunflower seed butter, sugar, and flax meal in a bowl to form a crumbly mixture. Stir in applesauce, 1 tablespoon at a time, until dough is soft and moist but stiff enough to hold some shape. Fold in chocolate chips. Drop spoonfuls of the dough onto the cookie sheet. Bake in the preheated oven until cookies are golden brown on the bottoms, 10 to 12 minutes. Allow to cool in the pan for 2 minutes before removing to a cooling rack.
Preheat oven to 375 degrees F (190 degrees C). Beat butter and shortening with an electric mixer on high for 30 seconds. Add sugar and lemon peel; beat until combined. Beat in milk. Beat in as much flour as you can, stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for about 10 minutes or till edges are lightly browned. Cool on wire racks. Frost with Lemon Cream Cheese Frosting. Store, covered, in the refrigerator.
Place acai sorbet in a bowl and top with a layer of granola. Line strawberries and bananas on granola layer and top with coconut and a drizzle of honey.
Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours. Run hot water over ice pop molds for a few seconds to unmold.
Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan. Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan. Bake in the preheated oven until golden brown, about 30 minutes. Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.
Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water. Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.
Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour. Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve. Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes. Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter. Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and spray with cooking spray. Combine bread crumbs, no-calorie sweetener, cinnamon, ginger, and salt in a bowl. Spray banana slices on both sides with the cooking spray. Roll banana slices in the bread crumb mixture to coat, and arrange slices on the prepared baking sheet. Lightly spray the banana slices again. Bake in the preheated oven until crisp, 10 to 15 minutes.
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot. Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.
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 set aside. Preheat the oven to 400 degrees F (200 degrees C). Whisk Parmesan cheese, bread crumbs, egg, garlic, parley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop. Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs. Bake browned meatballs in the oven for 8 minutes. While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular 'pupil.' Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes.' Remove meatballs from oven and let cool until safe to handle. Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.
Preheat oven to 350 degrees F (175 degrees C). Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust. Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center. Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.
Cook sausage, onion and chili powder in large saucepan over medium heat 4-5 minutes or until onion is tender. Stir in water, beans, corn, tomato sauce and picante sauce. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. Ladle into bowls. Add toppings, if desired.
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil. Grease the foil; set pan aside. In another shallow baking pan, spread oats and almonds evenly. Bake about 8 minutes or until toasted, stirring once. Meanwhile, in a large bowl, stir together the honey, brown sugar, butter, vanilla, and salt. Add oat mixture and stir to coat. Stir in 1 cup of the baking chips.
 Watch Now Spread mixture onto the prepared baking pan. Press firmly into an even layer. Bake for 20 to 23 minutes or until golden across the top. Remove to a wire rack. Cool 10 minutes.
 Watch Now Use foil to lift the uncut candy from the pan. Remove the foil. Cut bars crosswise into 12 strips. Cut each strip in half. Melt the remaining baking chips and drizzle over the cut bars. Cool completely.
 Watch Now Wrap each bar in plastic wrap and store at room temperature up to 3 days or chill up to 2 weeks.
Heat oven to 350 degrees F. Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Bake 15 to 20 min. or until heated through.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips. Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam. Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.
Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool. Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.