HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F (200 degrees C). Place a pizza stone in the oven to warm. Mix zucchini, 2 tablespoons olive oil, jalapeno peppers, lemon juice, mint, salt, and pepper together in a bowl. Stretch pizza dough onto the warmed stone; brush top of dough with remaining olive oil. Lay sliced Monterey Jack cheese on top; cover with zucchini mixture; arrange prosciutto slices on top. Sprinkle Parmesan cheese over pizza. Bake in the preheated oven until crust is golden and cheese is melted, about 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Cover an 11x17-inch baking pan with aluminum foil; grease with cooking spray. Stir buttermilk pancake mix and water together in a bowl. Let batter stand, about 10 minutes. Pour batter into the prepared pan, spreading to the corners. Scatter chocolate chips, bananas, strawberries, and blueberries on top. Bake in the preheated oven until pale and set, about 12 minutes. Remove from oven. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil pancake until browned, 1 to 2 minutes. Cool for 2 minutes. Slice with a pizza cutter or cookie cutters.
Run spinach and basil through a food processor until finely chopped. Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.
Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.
Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate. (Sneak a quick dip of artisan bread into the mixture - so good!) Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque. Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.
Whisk eggs in a small bowl until smooth. Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Melt butter with olive oil in a large skillet over medium heat. Saute garlic and mushrooms until tender. Stir in crawfish and green onions; reduce heat to low, and cook 5 minutes. Stir in half and half, Parmesan cheese, and parsley. Simmer for 5 minutes. Season with salt and pepper, and serve over hot linguine.
Cream together shortening and half of the confectioners' sugar. Mix together powdered milk and water. Add to the creamed mixture along with the rest of the confectioners' sugar. Mix well. Stir in the unsweetened chocolate, salt, vanilla and unbeaten egg white. Mix well and beat until fluffy. Spread on cooled cake.
Preheat oven to 350 degrees F (175 degrees C). Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all. Bake in the preheated oven for 45 minutes. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Preheat oven to 350 degrees F (175 degrees C). In a small mixing bowl, combine cream cheese, sour cream, garlic powder and oregano. Spread this mixture into a 9-inch glass pie pan. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni pieces, green bell pepper and onion over the sauce. Bake for 10 minutes. When the dish is removed from the oven, sprinkle the mozzarella cheese over the dish. Return the pie pan to the oven and bake until the mozzarella cheese has melted.
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel. Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C). Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain. Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl. Sprinkle seasoning mix over cooked wings and toss to evenly coat.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes. Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot. Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.
Preheat oven to 300 degrees F (150 degrees C). Place sliced apples in shallow baking dish and cover with caramel sauce. Sprinkle with cinnamon. Bake in preheated oven 20 minutes, until just tender.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together buttermilk baking mix, flour, sugar, and nuts. In another smaller bowl, whisk together eggs, anise extract, and water. Pour liquid over the dry ingredients and stir until well combined. Dough should have a dry consistency like biscuit dough. Roll dough into walnut sized balls and place on a cookie sheet. Bake in the preheated oven for 12 to 15 minutes. Cookies should be a light golden brown. Remove to cool on a rack. When cool, paint with glaze. For glaze: Mix confectioners' sugar with anise extract and food coloring. Add water 1 tablespoon at a time. Stir until smooth. Water may be adjusted to give the glaze a creamy paint-like consistency. Paint the cookies with a pastry brush, or dip them in the glaze with a slotted spoon. Let the cookies dry on waxed paper or on cooling racks. If you do not glaze the cookies, they will become rock-hard in texture.
Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth. Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.
To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used. To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture. Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Spread chips into a baking dish. Bake in the preheated oven until chips are warm, about 3 minutes. Sprinkle Cheddar cheese over chips and bake in the oven until cheese is melted, 3 to 5 minutes. Top chips with tomatoes, green onion, bacon, and sour cream.
Blend ice cream, milk, vanilla extract, and chocolate sandwich cookies in a blender until smooth. Pour into 2 glasses and top with whipped cream.
Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight. Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.
Preheat oven to 350 degrees F (175 degrees C). 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. Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside. In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside. Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more. Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans. Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder. Stir well. Pour mixture into the prepared loaf pans. Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.
Combine egg, flour, melted butter, cocoa, and sugar in a large microwave-safe cup and mix thoroughly. Cook in the microwave for about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth. Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined. Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth. Divide batter between the prepared cupcake cups, filling each cup about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes. Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores. Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted. Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools. Spoon the filling into the cored cupcakes. For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes. Set mixer to low speed and slowly beat in confectioners' sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners' sugar if needed. Spread frosting on filled cupcakes.
Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.
Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine cream, milk, nutmeg, cinnamon, salt, and black pepper in a large saucepan over medium heat. Add sweet potatoes and simmer until sauce is thickened and sweet potatoes are almost tender, 10 to 15 minutes. Transfer mixture to the prepared baking dish. Combine panko bread crumbs, Cheddar cheese, and butter in a bowl; sprinkle topping over sweet potato mixture. Bake in the preheated oven until potatoes are tender and cheese topping is browned and bubbling, 35 to 45 minutes.
In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.
In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness. Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm. Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce. Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes. Meanwhile, season chicken with fresh rosemary, salt, and pepper. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.
In a saucepan, combine the coconut milk, water and black-eyed peas. Stir in rice. Bring to a boil, cover and reduce heat to low. Simmer until rice has absorbed all of the liquid, about 40 minutes.
In a large skillet cook ground beef. Mix in the tomato paste, tomato sauce, onion soup mix, water, basil, garlic, oregano, salt, and ground black pepper. Simmer until heated through.
In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve. To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.
Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and the mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until the mixture thickens, about 5 minutes more. Add yeast and black pepper; stir.
In a large bowl, whisk together preserves, oil, and vinegar. Season with salt and pepper. Add spinach and onion and toss gently to coat with dressing. Add raspberries and walnuts and toss very lightly again. Serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners. Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth. Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes. Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered. Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears. Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.
Preheat oven to 400 degrees F (200 degrees C). Pour the containers of Diamond Crystal(R) Kosher Salt into a large mixing bowl. Add egg whites. Mix well with your hands or by blending with two spoons until the texture resembles moist sand. Layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. Salt should be about 1/2-inch thick. Place the lemon slices edge to edge on top of the salt. You don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. Save extra lemon slices for serving and garnish. Rub the fish fillets with olive oil on both sides, and season well with Diamond Crystal(R) Kosher Salt and pepper. Arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base. Arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. Again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor. Pour the rest of the salt mixture evenly onto the dill, smoothing carefully. Make sure all corners are covered; pat firmly to ensure a proper seal with no cracks. Place in middle rack of oven and bake for 15 minutes. Let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open. Cut each fillet in half. Serve with remaining lemon slices and fresh, chopped dill.
Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.
Preheat oven to 275 degrees F (135 degrees C). Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag. Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Place the chicken breasts in the prepared dish. Season to taste with salt and pepper. Cook in preheated oven until no longer pink, 15 to 20 minutes. Meanwhile, stir together the mai tai drink, pineapple, and sweet and sour mix in a bowl until evenly blended. Remove chicken from oven, and top with half of the pineapple mixture. Return to oven, and cook chicken until juices run clear, about 15 minutes more. Serve with remaining pineapple mixture.