HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts. Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.
Tear each kale leaf into two halves. Split the dates in half, removing the pit. Place an almond in each date half in the space left by the pit. Wrap each date half in a kale leaf half; pierce each with a toothpick to keep wrapped.
Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish. Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce. Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes. Meanwhile, prepare the sauce. Heat the pomegranate juice in a saucepan over medium heat. Once the juice is warm, stir in the blueberry preserves, blueberries, honey, mustard, and mustard seeds. Cook and stir until the sauce thickens, 10 to 15 minutes. Melt the butter in a skillet over medium heat. Cook the chicken in the melted butter until no longer pink inside, 3 to 5 minutes per side. Serve with sauce on the side.
Rinse quinoa and combine with garbanzo beans, coconut milk, water and curry paste in a medium saucepan; stir well. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes. Uncover and top quinoa with green beans and carrots (do not stir). Cover and let stand 5 to 10 minutes until most of liquid is absorbed. Stir gently and serve with lime juice and choice of toppings. Or, portion evenly into 4 microwaveable storage containers and refrigerate. Reheat in microwave, loosely covered, about 2 minutes or until hot. Top as desired.
With a sharp paring knife, cut an oval 'rugby ball' shape into each cherry tomato and scoop out the flesh. The cherry tomato should resemble an eye socket. Place a mozzarella ball (eyeball) in each of the cherry tomatoes (eye socket). Slice the olives so that each yields 4 'o'-shaped pieces; place 1 slice onto each mozzarella eyeball to form the 'pupil.' If the black olives do not sit very well, you may wish to use a paring knife to make a shallow round cut in the mozzarella to push the olive slice in, holding the 'pupil' in place.
Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish. Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively. Refrigerate until solid, 3 hours to overnight.
Cut sweet potato into spaghetti-like ribbons with a spiralizer. Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate. Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well. Season sweet potato with salt and garnish with crisp sage leaves.
Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes. Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes. Discard any clams which do not open. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together. Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.
Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray. Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes. Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan. Set fudge aside at room temperature until set, at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups. In a large bowl, combine baking mix, sugar, raisins and beer; stir until smooth. Pour batter into prepared muffin cups. Bake in preheated oven until golden brown, about 15 minutes.
Preheat grill for medium heat and lightly oil the grate. Slice stems from jalapeno peppers, cut a long slit into the sides, and remove seeds from peppers. Sprinkle chicken tenderloin pieces with seasoned salt and garlic powder. Place a piece of chicken into the hollow of each pepper; top with an onion wedge. Wrap pepper completely in bacon and secure with toothpicks. Repeat with remaining peppers, chicken, onion, and bacon. Grill bacon-wrapped peppers on the preheated grill until chicken tenderloin is no longer pink, the juices run clear, the pepper is tender, and the bacon is crisp, about 15 minutes. Flip peppers occasionally during cooking. An instant-read meat thermometer inserted into the chicken in a pepper should read at least 160 degrees F (70 degrees C).
In a saucepan, combine cherries, sugar and flour. Bring to a boil over medium-high heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat and set aside to cool. In a large bowl, beat cream cheese and vanilla until smooth. fold in whipped topping. Pour half of the cream cheese mixture into a 9x12 inch glass dish. Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish. Spread remaining cream cheese mixture over cake. Cover top with cherry mixture. Refrigerate for at least 5 hours.
Preheat an oven to 350 degrees F (175 degrees C). Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl. Break the chocolate along the scores and pulse until it reaches a powdered form. Make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. Add the chocolate to the oatmeal; set aside. Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat one egg into the mixture until completely incorporated. Add the second egg along with the vanilla extract and continue beating. Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. Allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.
In a heavy pan, heat the clarified butter over medium heat. Add the mustard seeds; it should be just hot enough for the seeds to crackle, but not burn. Stir in ginger, garlic, cinnamon, green and red chile peppers, and curry leaves. Cook, stirring frequently, for like 30 seconds. If rice is cold, add rice to pan with a little water, and cover. The steam will separate the rice. When rice is warm, or if adding warm rice, stir rice with spices. Reduce heat, mix in yogurt, and heat through.
Blend spinach, almond milk, peanut butter, chia seeds, and kale together in a blender until smooth. Add banana and blend until smooth.
Blend spinach, soy milk, banana, peanut butter, and cinnamon together in a blender until smooth.
Preheat oven to 350 degrees F. Cook two boxes of Horizon ClassicMac Pasta Shells & White Cheddar Cheese according to the instructions on the side of the box. Cook pasta to the al dente (firm) stage. Do not add the cheese at this time. On stovetop, heat a large skillet over medium high heat. Place olive oil in skillet then add parsnips, carrots and onions. Stirring occasionally, saute for 3 minutes until vegetables have softened. Add pancetta to skillet and stir. Cook for 1 minute. Add cheese to skillet. Cook until cheese has melted. Fold vegetables, pancetta and cheese mixture into the pasta. Spoon into a large ovenproof casserole dish or into four large souffle ramekins. (Ramekins can be placed on a cookie sheet.) Bake 10 minutes. Remove and serve.
Combine the limeade, tequila, and triple sec in a blender; fill with ice; blend until smooth. Wet the rims of six glasses and dip in kosher salt. Pour mixture into glasses to serve.
Place the beaten eggs in a wide, shallow bowl, and set aside. Place the grated Romano cheese in a wide, shallow dish, and set aside. Spread the goat cheese onto one side of each slice of bread. Sandwich two tomato slices between two pieces of bread, then dip both sides into the beaten egg. Allow the excess to drip off, then press the sandwiches into the grated Romano cheese, coating well on each side; set aside. Repeat to make 4 sandwiches. Heat a large, nonstick skillet over medium heat. Cook the sandwiches until golden brown and crisp, about 3 minutes per side.
Combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. Season with Worcestershire sauce, black pepper, allspice, celery salt, and mustard powder. Simmer over medium low heat for 5 minutes.
Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes. Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.
Preheat oven to 350 degrees F (175 degrees C). Butter a shallow 2 quart baking dish. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks. Mash yolks together with onion, mustard, Worcestershire and mayonnaise. Spoon yolk mixture back onto egg white halves. Set aside. Cook broccoli by steaming or boiling. In a large bowl, stir together cooked broccoli, ham, rosemary and mushrooms. Spread evenly in prepared baking dish. Arrange the filled eggs over the broccoli layer. In a medium skillet, melt butter. Stir in flour. Stir in soup and milk and cook until thickened. Remove from heat and stir in cheese, salt, pepper and paprika. Pour sauce over eggs in dish. Bake in preheated oven 25 to 30 minutes, until hot and bubbly.
Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Preheat oven to 425 degrees F. Brown ground beef and onion in large skillet and drain. Stir in ketchup, pickle and mustard and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Stir in 1 cup cheese and tomato. Turn mixture into 1-1/2 quart baking dish and sprinkle with remaining cheese. Evenly arrange Green Giant(R) Broccoli & Cheese Veggie TotsTM over mixture. Bake 20 minutes or until bubbling. Garnish, if desired, with shredded lettuce and chopped tomato.
Preheat an outdoor grill for medium heat. Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using. Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly. Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture. Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture. Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish. Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper. Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil. Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.
In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.
Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl. In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.
Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken. In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.
Mix white chocolate chips and peanut butter together in a large microwave-safe bowl. Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts. Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners. Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth. Pour batter into prepared muffin tins, filling each liner about half-full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes. Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam. Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled. Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.
Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. Remove skillet from the heat and set aside. Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds. Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
Heat oven to 350 degrees F. Season pork with salt and pepper; brush with mustard. Place in roasting pan and bake until internal temperature reaches 145 degrees F, about 35 to 45 minutes. Remove from pan and let rest 10 minutes. Stir chutney and orange juice together in small saucepan; heat on low until warmed. Slice tenderloin into medallions and serve with sauce. Top with herbs, if desired.
Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Sprinkle pork tenderloins with garlic salt and pepper. Allow to stand at room temperature for 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in garlic, shallots, and red pepper; cook and stir until the onions have softened and turned translucent, about 10 minutes. Add chicken stock, brandy, thyme, and rosemary. Increase heat to medium-high, and simmer until the sauce has reduced by 1/3, about 5 minutes. Remove the thyme and rosemary sprigs, and stir in the hot pepper jelly until melted; set aside. Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over high heat until it just begins to smoke. Add pork, and cook until golden brown on all sides, about 5 minutes. Remove pork and place into a roasting pan. Roast pork in preheated oven until a thermometer inserted into the center registers 145 degrees F (63 degrees C), about 10 minutes. Once done, place pork onto a plate and cover with foil; allow to rest for 5 minutes. To serve, remove peppers and onions from the sauce, and spread out onto a serving platter. Slice pork diagonally into 1-inch slices and arrange over the peppers. Pour 1/2 cup of the brandy sauce over the pork, and sprinkle with 3/4 cup of Gorgonzola cheese. Serve remaining sauce and cheese in separate serving dishes on the side.
Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl. Add chicken breasts to marinade and stir to coat. Pour the marinade and chicken into a 9x9-inch square baking dish. Cover and marinate chicken in the refrigerator for 1 hour. Preheat oven to 325 degrees F (165 degrees C). Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.
In a large resealable plastic bag, mix 3 tablespoons pimenta moida, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/3 teaspoon pepper, 1 tablespoon garlic powder, and 2 tablespoons hot paprika. Place tuna steaks in the bag, seal, and gently shake to coat. Marinate in the refrigerator 1 1/2 to 3 hours. Melt the butter and heat the olive oil in a large, heavy cast iron skillet over medium-high heat. Discard marinade, and place tuna steaks in the skillet. Fry 2 1/2 minutes on each side, or until fish is easily flaked with a fork. Remove from skillet and drain on paper towels. Mix 1/4 cup pimenta moida, ketchup, 1/4 cup cider vinegar, water, 2 tablespoons hot paprika, 1/2 teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon garlic powder into the skillet. Scrape up browned bits, and cook sauce 3 minutes, or until slightly thickened. Scoop a portion of the sauce over the cooked fish to serve, and serve remaining sauce as a gravy for rice and potatoes.
Season the meat with Greek seasoning. In a large resealable bag or non reactive bowl, combine the soy sauce, corn syrup, garlic and seasoned salt. Massage the bag to blend, then add the beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate. Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers. Grill the meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness. Be careful not to let the flames get too high. These will darken quickly because of the high sugar content. Don't worry- they aren't burning!
Cut smoked sausage into 1 inch pieces and brown lightly in skillet. Combine vegetable soup with sausage and place shredded cabbage over the top. Place lid on skillet and let cook on medium heat until cabbage is tender. Stir together and serve.