HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 4- to 5-quart pot, heat oil over medium-high heat. Add smoked sausage. Cook and stir for 2 to 3 minutes or until browned. Remove and set aside. Add mushrooms, sweet pepper, ginger, and garlic to pot. Cook and stir for 6 to 8 minutes or until mushrooms are browned and any liquid has evaporated. Add broth and soy sauce to pot. Bring to a boil. Add kale; reduce heat. Cook, uncovered, for 3 minutes or until wilted. Stir in sprouts and smoked sausage; heat through. Serve over rice noodles and sprinkle with sesame seeds and crushed red pepper.
Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado. Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.
In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain. In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.
Combine romaine, onion and strawberries in a large bowl. In a separate small bowl, whisk together the mayonnaise, milk, Truvia(R) natural sweetener, vinegar and poppy seeds. Drizzle dressing over salad and toss. Sprinkle with almonds.
Season pork medallions with salt. Brush Dijon mustard around the sides of each medallion. Roll in rosemary and thyme until mustard is covered. Heat avocado oil in a large skillet over medium-high heat. Add medallions; cook until browned, about 3 minutes. Flip with tongs. Cook until second side is browned, about 3 minutes more. Reduce heat; arrange mushrooms around medallions. Season with salt and pepper. Whisk bone broth, balsamic vinegar, and cassava flour together in a bowl until smooth. Pour over and around mushrooms; stir with a wooden spoon to distribute evenly. Simmer, stirring occasionally, until pork is no longer pink in the center and sauce thickens up, about 8 minutes.
Press feta cheese through a sieve until most of liquid has drained. Beat drained feta cheese, sour cream, and cream cheese in a bowl until smooth. Refrigerate until flavors blend, at least 30 minutes. Bring to room temperature before serving.
Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool. Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together. Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed. Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined. Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop). Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like. Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes. Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes. Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally. Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.
Flour chicken breast, then dip in egg, then in Parmesan cheese to coat. In a small skillet, saute chicken over low heat, seasoning with salt and pepper to taste. When the chicken is half done (after about 4 to 5 minutes), stir in the cream and green onions. Bring to a boil, then remove from heat, sprinkle with a handful of Parmesan cheese, and serve.
Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate. Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes. Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.
Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil. Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill. Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.
Sift flour, sugar, baking powder, and salt into a large bowl. Stir egg yolks and vanilla extract into flour mixture. Mix milk, alternating with butter in 3 to 4 additions, into flour mixture until batter is smooth. Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Gently fold egg whites into batter; let rest 10 to 15 minutes. Preheat a waffle iron according to manufacturer's instructions. Spoon batter into the waffle iron and cook according to manufacturer's instructions.
Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding. Fold whipped topping into pudding mixture until smooth; top with coconut. Refrigerate until chilled, at least 30 minutes.
Stir salad dressing, barbeque sauce, garlic, soya sauce, lemon juice, steak seasoning, seasoned salt, onion powder, and sugar in a bowl until the seasonings dissolve into the liquids.
Heat oil in a pan over medium heat; add onion and cook until soft, 1 to 3 minutes. Add tomatoes and garlic; cook over medium-low heat about 5 minutes. Add peaches, honey, and lemon juice; cook until combined, 2 to 3 minutes more.
Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Preheat the oven to 375 degrees F. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid. Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs.
To Prepare Tortilla Shells: In a deep fryer bring oil to 375 degrees F (190 degrees C). Place one tortilla in the hot oil gently pressing the center with a wooden spoon or ladle until the tortilla forms a cup. Gently turn and fry each tortilla separately until golden brown on both sides. Combine pears, sugar, cornstarch, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to a boil; cook 1 minute longer. Let mixture cool. Combine cookie crumbs, pecans and remaining cinnamon. Form ice cream into 4 - 6 balls; roll in crumb mixture to coat. Place an ice cream ball in each fried tortilla shell. Top with the cooled pear mixture. Fried tortilla shells can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.
Put romaine lettuce into the bottom of a blender pitcher; add enough milk to cover completely and blend on High until smooth. Drop one strawberry at a time into the blender while still running on High and allow the berry to blend completely before adding the next. Blend one banana chunk at a time into the mixture in the same manner as the strawberries. Thin the smoothie with additional milk to keep smoothie blending properly. Blend vanilla extract into the smoothie.
Fill a large glass with ice, and pour in vanilla vodka and schnapps. Pour in the lemon-lime soda, and top with a splash of grenadine.
Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic to lamb; cook and stir until onion is translucent, 3 to 6 minutes. Stir tomato paste, cinnamon, cayenne pepper, salt, and black pepper into lamb mixture; cook until spices are fragrant, 2 to 3 minutes. Add water, lasagna noodles, and balsamic vinegar to lamb mixture; bring to a boil. Cover skillet, lower heat, and simmer for 5 minutes. Remove cover and simmer until noodles are tender yet firm to the bite and sauce is thickened, 5 to 7 more minutes. Stir Greek yogurt, 1 tablespoon mint, and salt together in a bowl. Spoon yogurt mixture, about 2 tablespoons per addition, across top of lasagna mixture. Sprinkle feta cheese over top and garnish with chopped mint leaves.
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes. Preheat an outdoor grill for medium-high heat. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture. Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes. In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese. Bake in preheated oven for 20 minutes.
Place chicken in the pot of an electric pressure cooker (such as Instant Pot(R)). Toss in lemon rounds, orange rounds, and garlic; season with salt and pepper. Drizzle olive oil and agave on top. Add red wine and white wine. Cover with water. Add rosemary. Put the lid on the cooker and lock in place. Select the "Meat" and "Stew" settings for high pressure; set the timer for 14 minutes. Cook until no longer pink at the bone and the juices run clear, about 14 minutes. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C). Allow pressure to release naturally, about 20 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.
Preheat oven to 350 degrees F (175 degrees C). Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish. Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture. Bake in the preheated oven until bubbling, about 30 minutes.
Toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. Set aside to cool. Heat sugar over medium-high heat in a heavy pan or Dutch oven, stirring constantly. When sugar begins to melt, stir and cook until sugar turns a rich golden color. If color is too light, caramel flavor will be too faint. Remove caramelized sugar from heat; stir in cream. Return to heat and reduce heat to low. Cook and stir until caramel is well-dissolved into the cream. Remove from heat and stir in salt, vanilla, and half of the chocolate. Stir until chocolate has melted. Stir in toasted pecan bits. Transfer mixture to a bowl and cool slightly. Cover and refrigerate until set, about an hour. Form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. Chill 1 hour. Place the remaining chocolate in a microwave-safe bowl; microwave on High for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted. Using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. Quickly sprinkle truffles with a few grains of Diamond Crystal(R) Kosher Salt or Coarse Sea Salt. Chill to set, about an hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.
Preheat oven to 425 degrees F (220 degrees C). To Make Pat-in-Pan Pastry: In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans sides of bowl. Pat into bottom and sides of an 8 inch pie pan. Bake in preheated oven for 15 minutes. To Make Filling: Crumble ground beef into a large skillet and saute over medium heat for 1 minute. Add onion and garlic. Continue to saute until onion is browned, about 10 minutes. Drain grease from mixture. Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell. Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Toss the garbanzo beans, tomato, onion, heart of palm, mozzarella cheese, thyme, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans. Bake in preheated oven for 10 to 15 minutes, until golden brown. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.
Preheat oven to 250 degrees F (120 degrees C). Combine cone-shaped corn snacks, cheese crackers, pretzels, corn cereal squares, mini shredded wheat squares, and pecan halves in a large bowl. Whisk butter, maple syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper in a separate bowl. Pour butter mixture over snack mixture and toss lightly to coat. Spread mixture into a 10x15-inch jelly roll pan. Bake in the preheated oven until snacks are lightly toasted and liquid has been absorbed, about 1 hour; stir every 15 minutes.
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 reserve. In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes. Preheat oven to 370 degrees F (180 degrees C). Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist. Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.
Combine the onion and the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for at least 1 hour. Strain and discard the excess juice. Set the onion aside. Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until no large chunks of pepper remain. Add 1 avocado and process until creamy and smooth; repeat with remaining avocados. Transfer the mixture to a serving bowl; fold the onion, cilantro, and mango into the avocado mixture. Serve at room temperature.
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds. Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes. Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.
Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.
Place chicken in a large resealable plastic bag. Whisk the remaining marinade ingredients together in a small bowl and pour into the bag with the chicken. Seal and refrigerate to marinate for at least an hour, up to overnight. Heat a large skillet over medium-high heat and place the marinated chicken pieces in the pan. (Discard marinade.) Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside. Preheat oven to 375 degrees F. Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated. Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine. Transfer the mixture to a 9 x 9-inch or similar-sized baking dish. Cover with foil. Bake for 40 minutes. Remove the foil, increase the temperature to 400 degrees F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges. Remove from oven, top with chopped spinach and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, combine flour, salt, cinnamon, baking powder and white sugar. In a separate bowl, beat together eggs and oil. Stir egg mixture into dry ingredients until just moistened. Fold in strawberries and walnuts. Spoon batter into prepared loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool 10 minutes in pans and then move to a wire rack to cool completely.