HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes. Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour. Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.
Remove steak from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Season generously with salt and pepper. Preheat the oven to 200 degrees F (95 degrees C). Heat an ovenproof skillet over medium-high heat. Add butter. Sear steak for 2 minutes; flip and cook on the other side, 2 minutes more. Place steak in the oven and cook for 10 to 20 minutes, depending on steak thickness and desired doneness. Let steak rest for 10 minutes before serving.
Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it's well browned, stirring often. Add the garlic and vegetables and stir-fry for 5 minutes or until the vegetables are tender-crisp. Stir in the cornstarch mixture and marmalade. Cook and stir until the mixture boils and thickens. Serve over the rice.
Melt butter in a large pot over medium heat. Cook and stir onion in hot butter until softened, about 3 minutes. Crumble pork sausage and spicy pork sausage into onion; cook and stir until sausage is browned and cooked through and onions are tender, 7 to 10 minutes. Stir flour, salt, and black pepper into sausage mixture, adding additional butter if mixture is too dry, and cook until flour begins to brown, about 5 minutes. Pour milk into sausage mixture, increase heat to high, and bring to a boil, stirring constantly, adding more milk if mixture is too thick. Reduce heat to low, cover the pot with a lid, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
Place turkey sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together eggs, green onions, hash browns, milk, cheddar cheese and cooked sausage. Pour mixture into a 9x13 inch baking pan. Bake in preheated oven for 60 minutes.
Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.
Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors. Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet. Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.
Melt butter in a small saucepan over low heat, remove from heat and allow to cool to room temperature. . Line a 9x13 inch baking dish with aluminum foil and spray pan lightly with cooking spray. Arrange bread slices in baking dish, either flat and tightly fit together, or standing at an angle and slightly overlapping if necessary. Whisk milk, eggs, maple syrup, molasses, cinnamon, allspice, ginger, nutmeg, cloves, and salt together in a bowl. Mix in melted butter. Pour milk and egg mixture over bread, turning to ensure slices are evenly moistened on both sides. Cover dish with aluminum foil and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees. Preheat oven to 350 degrees F (175 degrees C). Remove baking dish from refrigerator, uncover, and baste bread slices with any excess liquid in the pan. Bake in preheated oven until slices are firm and golden brown, 20 to 25 minutes. Remove baking dish from oven and allow to rest for 10 minutes. Dust with confectioners' sugar and serve.
Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside. Soak noodles in boiling water for 1 minute. Drain and rinse under cold water. Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside. Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.
Preheat oven to 375 degrees F (190 degrees C). Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside. Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll. Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool. While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.
Puree raspberries and mint leaves in a blender until smooth. Strain into a serving pitcher. Puree the cubed watermelon until smooth, and strain the juice into the serving pitcher. Stir in the margarita mix, coconut rum, and ice cubes. Garnish each glass with mint sprigs.
Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes; drain any remaining liquid and set the vegetables aside. Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce; season with salt and pepper. Set aside. Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes; drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.
Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, butter, and egg together in a bowl until well combined; roll into balls and place on a baking sheet, about 1 1/2 inches apart. Bake in the preheated oven until cookies start to brown and crack, about 10 minutes. Allow cookies to sit on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Preheat oven to 350 degrees F. In a large saute pan on medium-high heat, heat olive oil; add onions and garlic; cook for 2 minutes. Add shrimp, tilapia and bay scallops; cook 3-4 minutes until about halfway done. Add Clamato(R), lemon juice, seafood seasoning, basil and rice; mix well. Cook to heat through. Remove from heat; blend in Monterey Jack. Spoon mixture into peppers, place in a lightly greased baking dish, cover with foil and bake for 20 minutes. Remove foil and top with Cheddar; bake 5 more minutes or until the cheese is melted.
Preheat an oven to 350 degrees F (175 degrees C). Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust. Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.
Preheat oven to 400 degrees F (200 degrees C). Using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a cookie sheet or baking dish. Bake at 400 degrees F (200 degrees C) for 11 to 15 minutes, or until bacon is crisp.
In 12-inch skillet over medium heat, in 1 tablespoon hot olive oil, cook red onion and garlic about 5 minutes until tender-crisp. To food processor, add one-fourth of garbanzo beans, lemon juice and salt; pulse canned spinach until mixture is a smooth paste. Add remaining garbanzo beans, breadcrumbs and onion mixture; pulse until coarsely chopped. Shape mixture into four 4-inch patties. (If desired, you can refrigerate until ready to cook.) In 12-inch skillet over medium heat, in remaining tablespoon hot olive oil, cook falafel patties until golden and crisp, turning once. Serve with any of the above serving suggestions.
Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain. Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Combine warm water, coconut sugar, and yeast in a large glass measuring cup; let stand until yeast softens and begins to form a creamy foam, about 4 to 6 minutes. Stir olive oil, sea salt, and Italian seasoning into yeast mixture. Whisk cassava flour, 1/4 cup arrowroot starch, and gelatin together in a bowl; pour into the yeast mixture and stir with a wooden spoon. Add more cassava flour, a few tablespoons at a time, if dough is too sticky. Divide dough into 4 portions and roll into balls, gently kneading each one as you form it. Dust a piece of parchment paper with about 1/4 tablespoon arrowroot starch and place 1 dough ball on it. Dust with more arrowroot and place a second piece of parchment on top. Roll dough into a 4-inch circle. Roll it to a 5-inch circle for crisper pita chips. Transfer dough to the prepared baking sheet. Repeat with remaining dough and arrowroot starch. Bake in the preheated oven for 5 minutes. Remove from oven and carefully cut each circle into 8 wedges. Return to the oven and bake for 5 minutes. Flip each wedges and bake until edges are golden and chips are crisp, 5 to 8 minutes.
Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes. Spoon 1/2 cup rice onto 8 plates. Layer each serving of rice with chow mein noodles, the chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.
Preheat oven to 350 degrees F (175 degrees C). Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9x13-inch baking dish. Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit. Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.
Heat a small skillet over medium heat. Cook the sausages in the hot skillet, turning occasionally, until no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Put Cheddar cheese atop 1 toasted waffle. Arrange apple slices over the cheese. Sprinkle cinnamon-sugar over the apple slices. Put sausage links atop the apples and finish sandwich with remaining waffle. Cut sandwich into halves.
Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets. Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice. Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and thoroughly knead with the flour mixture until thoroughly mixed together, about 3 minutes. Shape the seasoned ground lamb and place into a loaf pan; set on top of a baking sheet. Bake in the preheated oven, turning the loaf halfway to ensure even browning, about 1 hour and 20 minutes. Wrap loaf in aluminum foil and let rest, about 10 minutes. Slice as thinly as possible to make the doner kebab pieces.
Bake yellow cake mix according to package directions for one 9x13 inch cake. Combine the crushed pineapple (undrained) with the white sugar and cook for 5 minutes over medium heat. Set aside to cool. Mix instant vanilla pudding according to package directions. Once cake is cool spread the cooled pineapple mixture over the top followed by the vanilla pudding, sliced bananas, and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Place plantain chunks and salt into a saucepan, and add water to cover plantains. Bring to a boil over high heat, then reduce heat to medium, and simmer until a fork will easily pierce the plantains, about 20 minutes. Reserve 1/4 cup of the cooking water, then drain the plantains. Allow to steam for a few minutes. Mash the plantain with the peanut butter and reserved water until fine. Allow to cool until you can handle it, then roll into 24 golf ball-sized pieces. Place onto prepared baking sheet. Bake in preheated oven until the balls firm up, and turn golden brown, about 45 minutes.
Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly. Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust. Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round springform pan. Bring a small saucepan of water to a boil. Add dates and cook until softened, about 5 minutes. Drain dates and transfer to a food processor. Puree dates into a smooth paste. Sift together flour and baking soda into a large bowl. Stir in chopped walnuts until combined and set aside. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Slowly add beaten eggs, allowing them to thoroughly blend into the butter mixture. Stir in ground dates and mix until combined. Pour in flour mixture and stir with a wooden spoon until just incorporated. Add 3/4 cup hot water or as needed to thin the batter into a pourable consistency. Transfer the batter to the prepared pan. Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan. In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets. Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.
In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees F (112 - 115 degrees C). Do not microwave the thermometer. While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.
Heat frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Toss cauliflower florets with salt in a bowl. Stir egg and vegetable oil together in a bowl; whisk flour and milk into egg mixture until batter is smooth. Working in batches, drop several pieces of cauliflower into batter and stir to coat. Working in batches, fry battered cauliflower pieces in preheated oil until they rise to the top of the oil and float, 2 to 4 minutes. Carefully turn pieces over and continue frying until golden brown, about 2 minutes more.
Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes. Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved shrimp.
Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat the eggs and sugar together in a mixing bowl until smooth. Whisk in the vegetable oil, vanilla extract, and orange juice. Stir in the chocolate chips and the flour mixture until no dry lumps remain. Divide the cookie dough into two pieces. Form each piece into a roll about 3 inches wide and 12 inches long. Place the rolls, side by side, onto the prepared cookie sheet. Bake in the preheated oven until the rolls have started to brown, about 20 minutes. Remove the rolls from the oven onto a rack. Let cool about 10 minutes until cool enough to handle; cut the mandelbrot into 1/2-inch thick slices. Return the cookies to the baking sheet and lay them flat. Return to the oven and bake until lightly golden, about 15 minutes more. Allow to cool completely on a wire rack before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a non-stick baking sheet. Whisk flour and baking soda together in a bowl. Beat margarine and sugar together in a separate bowl using an electric mixer until smooth and creamy; beat in egg until evenly combined. Stir flour mixture into margarine mixture until dough is just combined; stir in vinegar. Turn dough onto a floured surface and roll into an 1/8-inch thick rectangle. Cut dough into ghost shapes using the cookie cutter. Arrange ghosts on the prepared baking sheet. Prick holes into each ghost using a clean pin. Sprinkle ghosts with salt. Bake in the preheated oven until crackers are golden brown, 6 to 10 minutes. Allow crackers to cool completely. Spread peanut butter onto cooled crackers.
In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside. Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts. Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.
Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and colouring in a separate bowl. Set aside. Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely. Frosting: Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Makes 12 servings.