HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a pot over medium heat. Cook and stir onion, bell pepper, and jalapeno pepper in hot oil until tender, about 5 minutes. Break ground beef into small pieces and add to vegetable mixture; cook and stir, continuing to break beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Add garlic, seasoned salt, chili powder, oregano, cumin, red pepper flakes, and sugar to the beef mixture; cook and stir until you smell the garlic, about 1 minute more. Pour tomato sauce, black beans, and diced tomatoes into the pot; stir. Bring the mixture to a boil, reduce heat to low, place a cover on the pot, and continue cooking until the beans and tomatoes are tender and the flavors blend, 30 minutes to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips. Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.
Wash potatoes and remove any discoloration or eyes. Do not peel. Slice evenly into shoestring-style fries or use a French fry cutter. Put the fries into a large bowl and rinse with cool water until water runs clear. Cover fries with 1 inch of water. Cover and let stand for 30 minutes. Place TVP in a bowl. Cover with hot vegetable broth. Heat 2 tablespoons olive oil in a pot over medium heat. Add onion, carrot, and celery; cook and stir until fragrant, 3 to 5 minutes. Stir in garlic. Add the TVP and broth. Stir in tomatoes, drained beans, molasses, chili powder, oregano, cumin, paprika, smoked salt, and pepper. Simmer until thickened, about 15 minutes. Preheat an air fryer to 320 degrees F (160 degrees C). Drain the soaked potatoes and dry with a clean towel. Place them back in the bowl, drizzle in 1 tablespoon olive oil, and toss to coat. Cook in the air fryer, untouched, for 18 minutes. Shake and cook for 6 minutes. Shake again and cook for another 6 minutes. Season with salt and pepper. Combine vegan Cheddar, soy milk, and vegan butter in a microwave-safe bowl. Microwave at 360W for 30 seconds. Stir and check the consistency. Add more soy milk and microwave for another 30 seconds, if needed. Stir briskly to create a creamy sauce. Place the fries on a large platter. Top with chili. Pour the faux cheese sauce over the chili. Top with onion, jalapeno rings, and cilantro.
In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.
Place the guava nectar, ginger ale, and pineapple preserves in the refrigerator and chill for at least one hour. Whisk together the chilled guava nectar, ginger ale, and pineapple preserves in a large punch bowl. Stir in the frozen mango chunks and 1/2 of the softened orange sherbet, mixing until the sherbet is fully blended into the punch. Use a small ice cream scoop to scoop the remaining sherbet into the punch bowl. Serve immediately.
Preheat an oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. Drain. Bring the pork in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer. Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth. Spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. Lay enough lasagna noodles over the sauce to cover the bottom of the dish. Spread an even layer of the pulled pork in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and Cheddar cheese mixture. Repeat layering. Finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Reserve a small portion of the cheese mixture for later. Bake in the preheated oven for 40 minutes. Top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. Remove from oven and allow to rest for 15 minutes before serving.
In a large bowl, toss together the turkey, apple, celery, apricot and cashew pieces. Set aside. In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper. Spoon over the salad mixture and fold dressing in until well-blended. Serve over a bed of lettuce in a tortilla wrap or pita pocket.
Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls. Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan. Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg. Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan. Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans. Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.
Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl. Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.
Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until almost all of the liquid has evaporated. Add sauce and gently heat through, stirring to combine. Remove from heat and stir in cheese and parsley. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, onion, and bell pepper in hot oil until onions are translucent, about 5 minutes. Transfer vegetables to a large bowl. Stir hash brown potatoes, ham, cream of chicken soup, sour cream, about 3/4 cup Cheddar cheese, and about 3/4 cup Parmesan cheese into vegetables. Spread potato mixture into the prepared baking dish. Sprinkle remaining 1/4 cup Cheddar cheese and 1/4 cup Parmesan cheese over potato mixture. Bake in the preheated oven until bubbly and cheese is melted, 40 to 45 minutes. Let stand for 5 minutes before serving.
Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside. In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly. Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.
Combine eggplants, bell pepper, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot(R)). Add water, cumin, oregano, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, heat butter in a small saucepan over medium heat. Add flour; cook and stir until thick, 3 to 5 minutes. Cook 1 minute more, stirring roux constantly. Add white beans to roux and mix. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Scoop cooked eggplant and vegetables out of pressure cooker using a slotted spoon or pasta server, including as little water as possible, and transfer to a blender. Add roux-bean mixture and blend until smooth. Add lemon juice, tahini, and oil.
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Place chicken breasts on the baking sheet. Season with salt and pepper. Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 35 to 45 minutes. Remove from oven and cool until easily handled, about 15 minutes. Combine chicken, sour cream, and mayonnaise, salt, and pepper in a food processor; pulse until combined. Transfer to a large bowl. Fold mango and cherries into the chicken mixture. Cover with plastic wrap and refrigerate before serving, about 2 hours.
Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more. Serve soup with cilantro leaves, mint leaves, and chile on the side.
Preheat grill for medium heat. Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.
Preheat oven to 275 degrees F (135 degrees C). Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken. Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!
Place water and kielbasa into a soup pot, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 30 minutes. Stir in diced potatoes, and simmer 15 to 20 minutes more. Add greens and beans, simmer for 20 minutes longer. While the greens and beans are cooking, place a saute pan over medium heat. Stir in the bacon, and cook to melt out some of the fat. Sir in the garlic, onions, and bell pepper; cook until the bacon is almost crisp. Drain off as much grease as you can, and add the mixture to the simmering soup, and cook an additional 15 to 20 minutes. Season to taste with salt and pepper.
Cook first 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Remove from heat. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until lightly browned, stirring frequently. Add 1/4 cup peanut sauce; stir to evenly coat chicken with sauce. Cook 2 min. or until chicken is done, stirring constantly. Remove from heat. Toss lettuce with carrots and tomatoes in large bowl; top with chicken. Drizzle with remaining peanut sauce just before serving.
Put marshmallows in the freezer for a couple of hours. In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars. Blend in unbeaten eggs and vanilla. Beat well. Stir in flour mixture and blend thoroughly. Stick bowl in fridge; until dough is hardened. Shape 1 teaspoon sized piece of dough around each marshmallow, seal well. Roll in sugar. Bake at 400 degrees F (205 degrees C) on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.
Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.
Mix together honeydew melon, cucumbers, red onion and mint in a large bowl. Add olive oil and toss to coat. Stir in lemon juice, salt, and pepper to taste. Cover and refrigerate until chilled, about 40 minutes.
Heat oven to 375 degrees F. Unroll each package of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal. Bake 11 to 13 min. or until golden brown; cool. Mix reduced-fat cream cheese, dressing and seasonings until well blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.
Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions. Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour. With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes. Preheat oven to 425 degrees F (220 degrees C). Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray. Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice. Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter. Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar. Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion. Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.
Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender. Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.
Preheat grill pan (or grill). Form meat into four patties; sprinkle with seasoning (wash hands). Place patties in grill pan (or on grill); grill 3-4 minutes on each side or until meat is 160 degrees F. Top each patty with 1 slice cheese and 2 slices salami; let stand to melt cheese. Combine chopped roasted peppers and olives. Spread 2 teaspoons peppercorn dressing on inside of buns. Place patties on bottom halves of buns; top each with 2 tablespoons olive mixture. Assemble burgers and serve.
Heat 1 tablespoon peanut oil in a large saucepan over medium heat. Add lemongrass, lime juice, ginger, garlic, and red pepper flakes; heat until fragrant, about 30 seconds. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1 tablespoon peanut oil and tofu; stir-fry until tofu is lightly browned, about 5 minutes. Combine water, chicken stock, coconut milk, soy sauce, fish sauce, and brown sugar in a large pot; bring to a boil. Pour in lemongrass mixture. Simmer over low heat until flavors combine, about 20 minutes. Add bok choy and rice noodles; cook until tender, about 5 minutes. Garnish with cilantro.
In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
Preheat an oven to 450 degrees F (230 degrees C). Line pie pan with pie crust, and place a double layer of aluminum foil over the crust. Bake in the preheated oven for 5 minutes, and then remove foil. Continue baking until crust begins to set, about 5 to 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, beat eggs with milk and flour. Stir in onion, mushrooms, spinach, broccoli, and feta cheese. Season with salt and pepper. Pour mixture into hot crust. Bake quiche at 350 degrees F (175 degrees C) for 45 minutes to one hour. Quiche is done when knife inserted in center comes out clean. Cover edges of crust with foil if crusts begin to brown too quickly.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan. Beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth. Mix flour, 6 fluid ounces citrus-flavored soda, eggs, lemon extract, and vanilla extract into the creamed mixture until well incorporated. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour 15 minutes. Let cake cool for 10 minutes before turning cake onto a serving plate. Whisk confectioners' sugar, 2 tablespoons melted margarine, and 1 fluid ounce citrus-flavored soda together in a bowl until smooth; spread over cake.
Heat a large skillet over medium heat; add enough olive oil to completely coat the bottom. Stir cashews into the hot oil until evenly coated and cover skillet. Cook, stirring occasionally, until cashews are toasted and golden, about 5 minutes. Reduce heat to low and gradually mix rosemary, cayenne pepper, garlic powder, salt, and pepper into cashews until well coated. Cover skillet and simmer for 3 to 5 minutes. Remove from heat and cool.
Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until tender. Stir the broth, 1/8 teaspoon ground black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, softened butter, and 3/4 cup chopped nuts until a soft dough forms. Press dough into bottom and sides of a 9 inch deep-dish pie pan. Bake in preheated oven for 30 minutes. Allow to cool completely. In a medium mixing bowl, beat together softened cream cheese and confectioners' sugar until fluffy. Fold in 1 1/2 cups nondairy whipped topping. Spread mixture into cooled crust. In a medium bowl, whisk together pudding mix and cold milk until smooth. Allow to set up 5 minutes, then spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Refrigerate at least 2 hours before serving.
Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.
Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish. Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles. Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.