HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes. Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet. Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more. Preheat grill for medium heat and lightly oil the grate. Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil. Cook on the preheated grill until lightly browned, about 3 minutes. Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid. Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein. Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan. Fill a large bowl with cold water and ice to make an ice bath. Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan. Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture. Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake in the preheated oven until top is golden brown, about 10 minutes.
Combine cranberries, brown sugar, lime juice, cilantro, bloody mary mix, shallot, and garlic in a food processor; pulse until mixture has the consistency of salsa. Pour sauce into a bowl, cover with plastic wrap, and refrigerate 8 hours to overnight.
In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Beat the margarine and 1/3 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Beat in the egg, 1 teaspoon vanilla extract, and the almond extract until completely incorporated. Mix in the pudding mix until smooth. Stir in the flour until just incorporated, then fold in the chocolate chips, mixing just enough to evenly combine. Form the cookie dough into 1-inch balls, and place onto the prepared baking sheet. Use your thumb to make an indent into each cookie. Bake in the preheated oven until the edges are golden, 10 to 14 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. While the cookies are cooling, prepare the filling by stirring 1 1/2 cups confectioners' sugar in a bowl with 1 teaspoon vanilla extract, milk, and food coloring. Add additional milk as needed to make the mixture smooth. Spoon a little of the green filling into each cooled cookie, and top with a candy kiss.
In a large bowl, mix together the balsamic vinegar, brown sugar and black pepper. Taste and adjust sugar and vinegar to your personal preference. Add the apples, and stir to coat.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix almond flour, baking powder, and garlic salt together in a bowl. Combine mozzarella cheese and cream cheese in a microwave-safe bowl. Heat in the microwave for 1 minute; remove and stir. Microwave for 1 minute more; remove and stir until well incorporated. Stir flour mixture and eggs into the melted cheese mixture, working quickly. Knead by hand until a sticky dough forms. Keep kneading and squeezing until dough is completely uniform, about 2 minutes. Divide dough into 6 equal parts. Roll each into a long log, then press ends together in a bagel shape and place on the prepared baking sheet. Bake in the preheated oven until bagels are golden, 10 to 14 minutes.
Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside. Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.
Preheat the oven to 350 degrees F (175 degrees C). Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil. Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard. Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish. In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan. In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan. To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.
Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.
Prepare a grill for medium heat. Lightly oil the grate. Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside. Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm. Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.
Hold 1 olive, pitted end facing up as the top of the head. Use a small paring knife to make 2 shallow holes the size of a black-eyed pea in the 'face' of the 'head'. Press each black-eyed pea into each hole, black eye facing outward. Cut 2 slits from the top of the pitted hole of the 'head' to be placeholders for the 'ears'. Cut 2 small lengthwise strips from the remaining black olive, and discard the remaining olive piece. Slice olive flesh away from each strip to create sheep 'ears'. Slide the 'ears' into the slits on the 'head'. Press 2 toothpicks close together into one end of the cauliflower floret and secure the olive 'head' onto the toothpicks. Thread 3 raisins lengthwise onto each of the 4 remaining toothpicks. Skewer 1 final raisin, crosswise, at the base of each toothpick to create 'hooves'. Secure the toothpick 'legs' into the bottom core of the cauliflower floret to create 4 equal-length 'legs'.
In double boiler melt chips and add heavy cream, mix until smooth take off of heat. In mixing bowl cream together sugar and cream cheese until smooth, slowly add chocolate mixture. Mixture will thicken up as the chocolate cools.
In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through. Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot.
In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour. When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.
Place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped. In a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. Refrigerate at least 1 hour before serving.
Bring quinoa, coconut milk, and flaked coconut to a boil in a saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until the quinoa is tender and the water has been absorbed, 10 to 15 minutes; season with salt.
Mix cream cheese, Cheddar cheese, salad dressing, green onions, bacon, 1 teaspoon dill, thyme, black pepper, kosher salt, Worcestershire, and cayenne pepper in a bowl until ingredients are evenly distributed. Cover bowl with plastic wrap. Refrigerate cheese mixture for 2 hours. Mix 1 tablespoon dill and parsley in a small bowl; spread onto a clean work surface. Shape cheese mixture into a ball; roll in dill and parsley to coat.
Heat the vegetable oil in a large pot over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes. Remove from pot and set aside. Melt the butter in the large pot. Cook the onion, green onion, and parsley in the butter until the onions begin to soften, 4 to 7 minutes. Stir in the garlic and cook until brown, 3 to 4 minutes. Add the chicken broth, cooked chicken, sausage, and rice; bring to a boil for 2 minutes and then reduce heat to medium-low. Cover and simmer for 1 hour. Do not remove cover or stir while simmering. Serve hot.
Place bacon in a skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; drain all but about 2 teaspoons bacon fat from the pan. Butter each slice of sourdough bread on one side. Place bread, buttered-side down, in same skillet over medium low heat. Place ingredients evenly on one slice of bread in this order: half of Gouda cheese, bacon slices, caramelized onions, and remaining half of Gouda cheese. Top with second bread slice, buttered-side up. Cook sandwich until cheese on bottom is melted and bottom slice of bread is golden brown, about 5 minutes; turn sandwich over and cook until all cheese is melted and sandwich is golden brown on both sides, about 5 minutes more.
Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes. Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color. In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust. Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.
Wrap one bacon slice around each chicken breast half and arrange in the crock of a slow cooker; add onion and garlic. Stir mushroom soup, sour cream, and flour together in a bowl until smooth; pour into the slow cooker. Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove bacon-wrapped chicken to a serving platter. Beat sauce in slow cooker with a whisk; pour over chicken.
Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice thinly against the grain, and use pan drippings for gravy.
Place slices of Brie cheese over a tortilla. Layer the cheese with pear slices. Sprinkle with nutmeg and salt as desired. Top with the second tortilla. Spray a skillet with cooking spray. Place the quesadilla in the skillet over medium heat, and cook until golden brown and Brie melts, about 3 minutes on each side. Cut into four or eight triangles, and serve immediately.
Blend raspberries and 1/2 of the ice cubes in a blender until evenly combined; add orange juice and blend. Add the remaining ice cubes and rum to raspberry mixture; blend until smooth.
Place cucumber and strawberries in a bowl. Mix yogurt, garlic, mint, and parsley together in a separate bowl; pour over cucumber and strawberries. Stir to combine. Chill for 1 hour before serving.
Toss the beef slices with a pinch of salt and pepper. To assemble, top the crostini with a slice of beef, a dollop of the horseradish sauce, and a small piece of frisee and serve.
In a large punch bowl, combine cranberry juice cocktail, lemonade, and orange juice. Stir in the maraschino cherries. Refrigerate for 2 hours or more. When ready to serve, pour in the ginger ale. Garnish each glass with an orange slice.
Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.
Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 10 minutes. Add tomatoes and fresh basil and bring to a simmer. Heat remaining olive oil in a separate skillet over medium heat; cook and stir eggplant, mushroom, and red bell pepper until softened, about 10 minutes. Add tomato mixture to eggplant mixture and simmer for 30 minutes. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain. Toss pasta, mozzarella cheese, and tomato sauce together in a bowl.
In a blender, combine milk, honey, vanilla and frozen strawberries. Blend until smooth. Pour into glasses and serve.
Preheat oven to 425 degrees F (220 degrees C). Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet. Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes. Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners. Beat cake mix, egg whites, water, oil, cinnamon, and cloves together in a bowl using a electric mixer on low speed until batter is slightly mixed, about 10 seconds. Add pumpkin puree to batter and beat batter until smooth, 2 to 3 minutes. Fill cupcake liners 2/3-full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 22 minutes. Cool cupcakes in the muffin cups for 5 minutes before removing to wire rack to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery. Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour. Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock.
Mix the cream cheese, cranberry sauce, curry powder, and jalapeno peppers in a bowl until slightly lumpy. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Cook the wontons a few at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate. Sprinkle with green onions to serve.
In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well. In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.
Blend lemonade, tequila, ice cubes, triple sec, and lemon juice together in a blender until desired consistency is reached.
Soften gelatin in cold water. Scald the milk. In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly. Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly. Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes. Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry. Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.
Preheat oven to 400 degrees F (200 degrees C). Place frozen puff pastry shells, top-side-up on an ungreased baking sheet 2 inches apart. Bake shells in preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to cool on a wire rack. Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firmed and no longer pink in the center, about 10 minutes. Remove chicken meat and set aside. Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup, and cook 10 minutes or until thickened. Stir in the cooked chicken, mushroom pieces, peas and carrots, cream, and toasted almonds. Return soup to a simmer, and cook a few minutes until hot. Ladle soup into serving bowls, and top with puff pastry to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray. Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside. Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese. Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern. Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.