HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside. Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes. Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl. Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them. Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil. Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.
Mix artichoke hearts, garlic, sea salt, and black pepper together in a large bowl; add red bell pepper, olive oil, basil, and onion and stir well. Top artichoke mixture with capers.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil or parchment paper. Wrap bacon around feta cheese cubes and secure with a toothpick; arrange on the prepared baking sheet. Broil in the preheated oven for 3 minutes. Turn pieces and continue broiling until bacon is crispy, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, combine Caesar dressing, mayonnaise, sour cream and Parmesan cheese; blend well. Stir in Swiss cheese, artichoke hearts, tomatoes and hot pepper sauce. Pour mixture into an 8x8 inch baking dish. Bake 40 to 45 minutes in the preheated oven. Serve hot.
Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.
Toss the shrimp, white wine vinegar, seafood seasoning, and cumin together in a bowl. Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 2 cups hot water and bring mixture to a boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the shrimp and cook another 5 minutes. Sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.
Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.
Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices. Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels. Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated. Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels. Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes. Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt. Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray. Place bacon in a skillet over medium-high heat, and cook until crisp and evenly brown. Drain, crumble and set aside. Mix the bacon, ham, Swiss cheese, Cheddar cheese, and onion in the baking dish. In a bowl, mix the eggs, baking mix, salt, and pepper. Pour over the ingredients in the baking dish. Bake 25 minutes in the preheated oven, until top is golden brown and a knife inserted in the center of the casserole comes out clean.
Heat a saucepan over medium-low heat. Combine passion fruit pulp, sugar, and lime juice in the hot pan. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat; let cool completely. Sprinkle gelatin over water in a bowl. Let soften, about 5 minutes. Fill a large bowl with ice and water. Place softened gelatin in the top pan of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until dissolved, 2 to 4 minutes. Add lime-passion fruit mixture. Stir constantly until hot, 1 to 2 minutes more. Remove from heat. Transfer pan to the ice water bath. Let cool, about 30 minutes. Mix egg whites and cream of tartar together in a large bowl using an electric mixer until stiff peaks form. Gently fold egg white mixture, 1 spoonful at a time, into the cooled passion fruit mixture using a spatula. Spoon mousse carefully into 10 stemmed glasses or ramekins. Cover with plastic wrap and chill in the refrigerator until set, at least 6 hours. Let mousse stand at room temperature for 20 minutes before serving.
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with muffin papers. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, thyme, fennel seeds, salt, pepper, and sugar. Make a well in the center, and pour in the soy milk, egg, egg yolk, and oil. Stir just until blended. Spoon into the prepared muffin tin, filling cups about 3/4 full. Bake for 18 to 20 minutes in the preheated oven, until the tops of the muffins spring back when lightly pressed. Cool in the pan for at least 5 minutes before removing from cups.
Combine the chicken breast, the chicken wings, 1 cup dark soy sauce, the sesame oil, and the garlic in a mixing bowl; season with white pepper. Slice the Chinese sausages on an angle and add to the chicken mixture. Mix well, cover, and chill at least 10 minutes. Thoroughly rinse the shiitake mushrooms and place in a bowl; pour hot water over the mushrooms; allow the mushrooms to sit submerged until they are soaked and bloated, about 15 minutes. Remove the mushrooms, reserving the liquid. Cut the stalks from the mushrooms and discard. Slice the mushrooms in half and set aside. Heat the oil in a large, deep skillet over medium heat. Cook the chicken pieces in the hot oil until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drizzle 1/2 cup dark soy sauce over the chicken. Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 1 1/2 cup of the reserved liquid from the mushrooms in a non-stick pan; bring to a boil. Reduce heat to low; cover and allow to simmer covered for 10 minutes with the heat on. Add the chicken mixture and mushrooms and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes. Stir together the chile paste, ginger, and lime juice in a small bowl; drizzle over the chicken rice and top with shredded lettuce to serve.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly. Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer. Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface. Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly. Bake in the preheated oven until set, about 30 minutes. Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.
Preheat the oven to 350 degrees F (175 degrees C). Combine bananas, oats, dates, oil, walnuts, pecans, coconut, vanilla extract, and salt in a bowl and mix well. Spoon out cookies onto an ungreased baking sheet. Bake in the preheated oven until edges are golden, 20 to 25 minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Remove dough from pan after rise cycle and use for your favorite pizza recipe.
Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside. Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan. Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well. Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat. Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce. Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture. Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves. Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices. Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more. Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.
Heat oven to 375 degrees F. Press 4 biscuits into 5-inch rounds on ungreased large cookie sheet. Top each with 2 slices cheese and 2 ounces ham. Press remaining 4 biscuits into 6-inch rounds; place over ham. Press edges with fork to seal. Beat egg and water with fork; brush over biscuits. Bake 13 to 18 minutes or until golden brown. Cut each in half. Serve warm.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
Spray skillet with olive oil and heat over medium heat. Place one wrap on the bottom of the skillet. Top wrap with 2 slices of cheese, shredded; 4 slices of Dietz & Watson Originals Organic Turkey, shredded; half of chopped sage; and 1 slice of cheese, shredded. Top with the second wrap. Grill for about 5 minutes, then flip to the other side and grill for another 5 minutes or until cheese has melted. Serve with 1/2 cup of Dietz & Watson Cranberry Honey Mustard, for dipping. Take off heat and cut into fourths to serve. Repeat for second quesadilla.
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes. Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes. Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl. Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth. Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano. Serve fish and shrimp with achiote sauce and top with habanero sauce.
Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
Blend ice cream, milk, and chocolate sandwich cookies together in a blender until smooth. Pour into 2 glasses.
Preheat oven to 400 degrees F (200 degrees C). In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.
Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min. Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust. Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours. Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.
Combine black beans, cilantro, lime juice, jalapeno pepper, sesame oil, garlic, cumin, paprika, and cayenne pepper in a food processor or blender; blend until smooth.
Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended. Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.
Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined. Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes. Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.
Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes. Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes. Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a miniature muffin tin. Combine oats, oat flour, sesame seeds, cornstarch, quinoa, coconut, flax meal, chia seeds, walnuts, raisins, sunflower seeds, white chocolate chips, cinnamon, and salt in a large bowl. Whisk honey, applesauce, coconut oil, egg, and vanilla extract together in a separate bowl; stir into oats mixture. Scoop mixture into the prepared muffin tin, pressing gently to fit into each muffin cup. Bake in the preheated oven until cooked through and lightly browned, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Heat vegetable oil in a skillet over medium heat, and cook the ground turkey meat until browned and crumbly, breaking the meat apart as it cooks, about 10 minutes. Drain excess fat if necessary, and place into a bowl. Bring enough water to cover the frozen vegetables (about 2 cups) to a boil in a saucepan, then stir in the mixed vegetables; bring back to a boil over medium heat, cook until tender, about 5 minutes, then drain. Place the mixed vegetables in the bowl with the turkey. Mix the 2 packets of turkey gravy mix with 2 cups of water in a small saucepan over medium heat. Reduce heat, and simmer until the mixture comes to a boil. Simmer about 2 minutes to thicken. Pour the gravy into the bowl with the turkey and vegetables, and mix well. Stir the 2 packages of pie crust mix with the ice water, adding the water 1 tablespoon at a time and stirring it in with a fork, until the mixture forms a soft dough. Gather the dough together, and cut in half; cut each half into 4 pieces (8 pieces in all). Roll each piece out on a floured surface to about 6 inches square, then fit 4 pie crusts into the mini-loaf pans; retain the other 4 crusts. Spoon 1/4 of the turkey and vegetable mixture into each pan. Top each pie with another crust, then use a fork to crimp the 2 crusts together to seal. Cut away excess dough. Using a sharp knife, make 4 small slits into the top crust of each pie. Place the pies onto a baking sheet, and bake in the preheated oven until the crusts are golden brown and the filling is hot, 15 to 20 minutes. Allow to cool for about 10 minutes before serving.
In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree. Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight. Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C). Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.
Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally. Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process. Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes. Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes. Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Cover with Cheddar cheese slices, leaving a 1-inch border. Add a layer of ham slices on top. Roll puff pastry up tightly like a jelly roll. Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet. Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.
Preheat grill or grill pan for medium-high heat. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft. Grill hot dogs until well browned. Lightly grill hot dog buns on both sides. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.
Spray inside of a slow cooker with cooking spray and place turkey breast into cooker. Add cream of mushroom and Cheddar cheese soups, cover cooker, and cook on Low for 8 hours. If preferred, set cooker on High and cook for 4 hours.