HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes. While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside. Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside. Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside. Preheat an oven to 375 degrees F (190 degrees C). Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.
Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook potatoes on High heat in a microwave oven until softened slightly, about 10 minutes. Cut potatoes lengthwise into 1/2-inch thick sticks. Combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. Place sweet potatoes in spice mixture; cover and shake gently until well coated. Grill over low to medium heat, turning often and basting with any leftover sauce. Cook until sweet potatoes are fork-tender, 10 to 15 minutes.
Place the beaten eggs in a bowl. Place the flour on a dish. Dip the zucchini in the eggs, then dredge in the flour to coat. Melt the margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish. Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top. Bake in the preheated oven until golden, about 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Place flour into a large oven roasting bag, inflate the bag slightly, and shake to distribute flour around the inside of the bag. Place pineapple rings, potatoes, carrots, spring onions, salt, and black pepper into the oven bag. Rinse the chicken pieces but don't dry them; add them to the bag. Shake to evenly distribute the ingredients and flour. Tie the top of the bag closed, and place on a baking sheet. Bake the chicken, vegetables, and pineapple in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Preheat an oven to 325 degrees F (165 degrees C). Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar. Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.
Whisk brown sugar, water, vinegar, teriyaki sauce, and cornstarch together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring frequently, until glaze thickens, 5 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place pita breads on a baking sheet; brush each with olive oil. Sprinkle Gorgonzola cheese over each pita bread; top with pear slices and almonds. Bake in the preheated oven until pita bread is crisp and cheese is melted, 12 to 15 minutes. Stir honey and balsamic vinegar together in a bowl until smooth; drizzle over pita pizzas. Cut pizzas into wedges.
Fill a bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Cook the bitter melon in the boiling water until tender yet firm, about 2 minutes; strain the melon. Place the melon into the ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain melon. Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a bowl. Add beef and toss to evenly coat. Marinate in the refrigerator for 1 hour. Heat wok, or a large skillet, on high until smoking. Add 1 tablespoon oil. Lay beef evenly across the bottom of the wok; cook until browned, about 2 minutes per side. Remove beef. Pour in 1 teaspoon of oil; allow to heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute. Stir black bean sauce into melon mixture. Stir in remaining soy sauce, oyster sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Uncover and mix in remaining cornstarch and 1 teaspoon water and stir until thickened.
Preheat an outdoor grill for medium heat. Place asparagus on a sheet of heavy duty aluminum foil that is large enough to wrap completely around asparagus. Drizzle asparagus with olive oil. Place ginger on top of asparagus. Seal foil. Place foil packet on the hot grill. Turn after 5 minutes. Cook 5 minutes more, or longer if you prefer more well-done asparagus.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray. In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired. In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish. Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes. In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
Preheat oven to 325 degrees F (165 degrees C). Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil. Roast garlic in preheated oven until the cloves are soft, about 1 hour. Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer. Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use. Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.
Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight. Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steak from marinade and pour marinade into a small bowl. Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Cut steak in half lengthwise and cut across the grain into thin slices. Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl. Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.
Heat ghee in a skillet over medium heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Transfer to a blender. Add tomatoes, water, ginger, and garlic; puree sauce until smooth. Transfer sauce to a saucepan over medium heat. Add lamb, salt, paprika, turmeric, coriander, cumin, and cayenne pepper. Reduce heat to medium-low; simmer until tender and easily pulled apart with a fork, about 30 minutes. Place serrano peppers in a small food processor; grind with 1 tablespoon water until a paste forms. Add to the lamb; continue simmering until flavors combine, about 5 minutes. Mix in cilantro and garam masala.
Pour canola oil in a thin stream into vinegar; whisk until blended. Season dressing with salt and pepper. Toss watermelon, shallots, cilantro, and dressing together in a large bowl. Arrange arugula on plates and spoon salad on; top with pepper Jack cheese.
Preheat oven to 350 degrees F (175 degrees C). Mix butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs, one at a time, until smooth. Combine flour and baking powder in a bowl. Mix gradually into the butter mixture. Beat in vanilla extract until mixed. Fold in candy a little at a time. Drop spoonfuls of dough 2 inches apart onto 2 baking sheets. Bake in the preheated oven until cookies are golden, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cook sausage and onions in a skillet until sausage is browned. Drain excess fat. Add to browned sausage: baked beans with pork, mustard powder, brown sugar, white sugar, ketchup, barbeque sauce and Worcestershire sauce; mix well. Pour into a casserole dish and bake 40 to 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut 9 caramels in half. Beat brownie mix, vegetable oil, water, and eggs together in a bowl until batter is well-combined. Pour batter into prepared baking dish. Place caramel halves in 3 rows of 6 in the brownie batter so that there will be a caramel half in the center of each brownie. Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes. Melt remaining caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour caramel mixture over warm brownies and top with pretzels, chocolate chips, and toffee bits. Cool completely before cutting into squares.
Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling. Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.) Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil. Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes. Whisk cornstarch and Swanson(R) Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes. Toss wings in sauce, garnish with cilantro, and serve immediately.
Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl. Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade. Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes. Stuff 1 marshmallow into each ice cream cone; dip each stuffed cone into the melted chocolate. Roll the dipped cones in sprinkles. Place each coated cone in the cup of a mini muffin tin. Carefully place in freezer until chocolate hardens, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Peel plantains; cut into 1-inch pieces. Heat oil in a skillet; add plantains and cook until golden, 3 to 5 minutes. Transfer to a baking dish; reserving oil. Add onion and garlic to the skillet; cook and stir until softened, 3 to 5 minutes. Mash plantain in the baking dish, using a fork until the texture resembles corn bread stuffing. Add pork rinds; mix in onion-garlic mixture and salt. Pour in broth, dot with 2 tablespoons plus 2 teaspoons margarine, and cover tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper. Heat oil in a large pan over medium heat. Add onions and cook until translucent, 3 to 5 minutes. Add garlic and cook 1 more minute. Add Italian sausage and mushrooms; cook until meat is browned, 4 to 6 minutes. Drain. Place drained sausage mixture in a large mixing bowl along with tomato paste, tomato sauce, crushed red peppers, oregano, rosemary, black pepper, and thyme. Mix until well combined. Fill each pepper half with mixture and place on prepared baking sheet. Bake in preheated oven until cooked through, about 30 minutes.
Cook rice as directed on package, omitting the salt. Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm. Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned. Add vegetables and 3 Tbsp. peanut butter sauce; stir-fry 5 min. or until chicken is done and all ingredients are heated through. Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.
In a large bowl, stir together the flour, sugar, baking powder and nutmeg. Cut in shortening using a pastry cutter until the mixture is crumbly. Add enough milk to the eggs to make 1 full cup. Stir into the flour mixture. Mix in currants. Cover and chill in the refrigerator for 1 hour. Preheat a griddle to medium high heat and lightly oil. On a floured surface, roll out the dough to 1/4 inch thickness and cut into circles using a cookie cutter. Fry cookies on both sides until golden. Cool on wire racks.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, combine flour, baking powder, baking soda, salt, basil, oregano and sugar into large bowl; stir until well blended. Mix in tomatoes, 1.5 cups of cheese and onions. In another bowl beat egg, whisk in buttermilk and stir until combined. Spoon batter into muffin tins until half full. Sprinkle remaining 1 cup cheese on top of muffins. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the muffin comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Whisk 1 cup flour and white sugar together in a bowl; cut 1/2 cup cold butter into flour mixture with a pastry blender until crumbly. Press flour mixture evenly into the bottom of a 9-inch square cake pan. Bake in the preheated oven for 15 minutes. Remove to cool slightly, leaving oven on. Whisk eggs and 2 tablespoons melted butter together in a bowl; whisk in brown sugar, 2 tablespoons flour, baking powder, and vanilla extract. Stir raisins and pecans into egg mixture; pour over the base. Bake in the preheated oven until top springs back when touched, about 20 minutes. Cool completely before cutting into squares.
To make the orange-honey vinaigrette, put oil, vinegar, zest, honey, salt, and black pepper in a small screw-top jar. Cover and shake well. Stir together flour, 1/4 cup dukkah, and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish. Cut each chicken breast crosswise into 2 equal pieces. Pound each piece between 2 sheets of plastic wrap to 1/4- inch thickness with the flat side of a meat mallet. Sprinkle chicken with 1/4 teaspoon salt. Dip each piece in egg mixture, then dredge in flour mixture to coat. Heat oil in a large skillet over medium heat. Add chicken; cook, turning once, until no longer pink, 4 to 6 minutes. Drain on paper towels. Wipe out skillet. Crack remaining 4 eggs into the skillet. Sprinkle with 1/2 teaspoon dukkah and 1 pinch salt. Reduce heat to low. Cook until whites are completely set and yolks start to thicken, 3 to 4 minutes. Arrange greens on a serving platter; drizzle vinaigrette on top. Top with chicken and eggs.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet. Sift together flour, sugar, baking powder, salt and cardamom in a large bowl. Cut shortening in with a pastry blender or knives until the size of small peas. Stir in eggs, lightly beaten, and lemon extract. Stir in milk on tablespoon at a time, mixing after each addition. Mix everything together thoroughly. Break dough off in small pieces and roll in the hands to rolls about 1-1/2 inches long. Flatten slightly and roll in sesame seeds. Place on cookie sheet 3/4 inch apart. Bake for 12-15 minutes or until lightly browned.
Pour peanuts into your slow cooker. Layer sweet baking chocolate over the peanuts. Spread milk chocolate chips onto the baking chocolate. Finish with a layer of white almond bar pieces. Cook on Low for 2 hours before stirring to mix evenly. Line baking sheets with waxed paper or baking parchment. Drop spoonfuls of the peanut mixture onto the prepared baking sheets. Set aside until the candies harden. Store covered in a cool place.
Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil. Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside. Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.
In the microwave or over a double boiler, melt butterscotch chips and peanut butter, stirring frequently until smooth. Stir in chow mein noodles and marshmallows to blend well. Drop by heaping teaspoonfuls onto waxed paper and chill until set.