HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in an oven-safe skillet over medium heat and cook garlic until it starts to sizzle, about 1 minute. Add asparagus and mushrooms and cook until softened, 4 to 5 minutes. Season with salt and pour in white wine. Discard garlic. Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms.; stir gently. Cook until eggs start to set, about 3 minutes. Sprinkle with remaining 1 tablespoon Parmesan cheese and transfer to the oven. Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.
In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Combine pork, eggs, 1/2 cup plus 1 1/2 tablespoon cornstarch, spring onions, ginger, salt, and soy sauce in a large bowl. Mix well and form into 8 balls. Heat oil in a large wok over medium heat. Cook meatballs in the hot oil until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Drain all but 2 tablespoons oil from the wok. Return meatballs to the wok; add enough chicken broth to just cover meatballs. Bring to a boil. Reduce heat to low; simmer until meatballs are no longer pink in the center, about 15 minutes. Mix remaining 1 tablespoon cornstarch with water in a bowl. Stir into the wok until chicken broth thickens, 3 to 5 minutes. Transfer to a serving dish.
Beat flour, water, and egg together in a bowl to make batter. Stir in soy sauce and salt. Heat oil to a depth of 1/2 inch in a deep-fryer or large saucepan. Dip cauliflower in batter and fry in hot oil until lightly browned, 2 to 3 minutes. Drain on paper towels. Combine pineapple chunks and juice with tomato sauce in a small pot to make sauce; bring to a boil. Mix water and cornstarch in a small bowl until dissolved. Pour into sauce; stir until thickened, 3 to 5 minutes. Serve sauce alongside fried cauliflower.
Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes. Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside. Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides. Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.
Combine flour, milk, water, eggs, and melted butter in a large bowl; beat with a wire whisk until crepe batter is free of lumps. Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter into the skillet; cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook crepe for 1 minute on the second side. Transfer to a plate. Repeat with remaining crepe batter. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour pinto beans into a small saucepan over medium heat; cook until heated through, about 5 minutes. Remove from heat and let cool slightly. Mash into a fine puree using a potato masher. Combine salsa, tomatoes, corn, ginger, and chili powder in a large bowl. Mix in pureed beans. Spoon some of the bean mixture into the center of each crepe. Roll up crepes, tucking ends in neatly. Place filled crepes seam-side down on the lined baking sheet. Sprinkle grated Monterey Jack cheese on top. Bake in the preheated oven until cheese is melted, about 10 minutes.
In a large saucepan over medium-high heat combine tomato pulp and sugar; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Remove from the heat and stir in the gelatin mix. Stir until the gelatin is completely dissolved. Pour into hot sterilized jars and seal. When jars are cool put them in the freezer.
Preheat the oven to 400 degrees F (200 degrees C). Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven. Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper. Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the center is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
Mix Moscato wine, lemonade concentrate, and strawberry-flavored vodka together in a pitcher.
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt. Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
In a microwave-safe dish, combine the tomatoes, mustard powder, turmeric, garlic, fenugreek, chilies, salt, oil and chili powder. Cook on high power for 3 minutes, or until tomatoes are hot and wilted. Remove the garlic cloves and dried chilies, mix well and serve.
Mix the dry ranch salad dressing mix, mayonnaise, and milk in a bowl. Beat in the cream cheese with an electric mixer until smooth. Mix in Cheddar cheese. Cover bowl with plastic wrap, and freeze 30 minutes. Divide mixture in half, and shape into balls. Roll each ball in almonds to coat. Cover and refrigerate balls until ready to serve.
Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside. In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust. Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling. Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.) To serve, cut into generous 1 1/2-inch squares.
Melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add onion and garlic and cook until fragrant, about 30 seconds. Mix in pointed cabbage. Pour in broth and bring to a boil. Reduce heat and cook until liquid is almost all evaporated, about 5 to 10 minutes. Stir occasionally. Pour in cream and bring to a boil. Reduce heat and season with salt, pepper, and mace. Simmer everything on low heat until flavors are combined, about 5 minutes.
Heat oil in a large skillet over medium heat. Add onion; cook and stir until softened, 3 to 4 minutes. Add bacon; cook for 1 minute. Stir in diced tomatoes, tomato sauce, water, and green beans; bring to a simmer. Add cavatappi; cook, stirring frequently, until tender, 8 to 9 minutes. Sprinkle mozzarella cheese over the cavatappi mixture. Cover and cook until cheese is melted, 2 to 3 minutes. Season with salt and pepper.
Mix honey, soy sauce, cornstarch, and garlic together in a small bowl. Heat oil in a large skillet over medium heat. Cook and stir chicken until no longer pink, 5 to 8 minutes. Pour honey mixture over chicken; cook and stir until sauce thickens and coats chicken, 3 to 5 minutes. Divide warm rice among tortillas; spoon chicken on top. Cover chicken with carrots. Roll up wraps.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. Separate crescent rolls. Flatten rolls and cut into triangles which measure 1 1/2 inches on each side. Wrap each sausage in a triangle of dough. Place on prepared baking sheet. Bake in preheated oven for 15 minutes, until golden.
In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent. Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
Preheat oven to 425 degrees F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking. While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more. Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives. Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired.
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 macaroni, 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 8 minutes. Drain well in a colander set in the sink. Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!
In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.
Place quinoa in a saucepan. Pour 2 cups water over quinoa; bring to a boil. Reduce heat; cover. Simmer until quinoa is tender, 12 to 15 minutes. Drain; cool. Combine lemon juice and olive oil in a small bowl; stir until dressing is combined. Pour half of the quinoa into a large salad bowl. Add 1 handful of baby spinach; stir together. Add 1 handful of walnuts, feta cheese, and strawberries; stir until mixed. Repeat layering and stirring quinoa, spinach, feta cheese, and strawberries until all ingredients are mixed together. Top with dressing.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix melted butter spread, sweetener, cocoa powder, vanilla extract, eggs, flour, baking powder, and salt together in a large bowl. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Combine flour and sugar in a large mixing bowl. In a medium saucepan, over medium heat, bring margarine, cocoa and water to a fast boil. Pour over flour mixture and mix well. Mix buttermilk, eggs, baking soda, cinnamon and vanilla into the flour mixture; mixing well after each addition. spread evenly into the prepared pan. Bake for 35 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan.
Preheat oven to 375 degrees F (190 degrees C). Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat. Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet. Spread puff pastry sheet over plantains, tucking corners into the skillet. Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan. Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.
Preheat oven to 350 degrees F (175 degrees C). Slice tops off apples with a sharp knife. Core apples with an apple corer, leaving the bottoms intact. Splash vanilla extract into the cored apples; spoon 1 1/2 tablespoons of peanut butter into each one. Place apples in a baking pan; sprinkle with cardamom and cloves. Bake in the preheated oven until apples are softened and fragrant, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the sugar and shortening, add the buttermilk, and mix until creamy. Sift together the flour, cocoa, baking soda, cloves and cinnamon; stir into the creamed mixture. Then stir in the soaked raisins and pecans. By the time you are this far along, you may find it easier to mix with your hands. Roll the dough into 1 inch balls and place them on the cookie sheet and flatten slightly. Bake for 7 to 10 minutes in the preheated oven. Watch carefully as the bottoms tend to burn easily.
In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool. In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.
In a medium bowl, combine the flour and confectioners' sugar. Stir in the melted butter, egg, and vanilla until well blended. Cover, and refrigerate dough for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. On a lightly floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes. Preheat oven to 425 degrees F (220 degrees C). Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat. Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces. Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth. Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.
Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency. Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan. Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base. Refrigerate till hardened. Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars.
Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with mini muffin cups. Combine oat flour, rice flour, matcha, and baking powder in a bowl; mix well. Combine maple syrup, coconut milk, and coconut oil in a second bowl; mix well. Stir together vinegar and baking soda in a small bowl and set aside until bubbles form. Add bubbly vinegar mixture to the coconut milk mixture. Add flour mixture and mix until well combined. Fold in raspberries. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 12 to 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Mix crushed cookies and cream cheese together in a large bowl. Divide and shape mixture into 24 balls, making 12 of them slightly larger than the other 12. Slide one larger ball and then one smaller ball onto each popsicle stick so they resemble snowballs stacked atop one another. Freeze pops until set, at least 1 hour. Put almond bark into a microwave-safe bowl; heat in microwave for 30 seconds, stir, and continue to heat in 15-second increments, stirring in between, until melted completely and smooth, 15 to 30 seconds more. Roll pops in melted almond bark to coat. Decorate the pops to resemble snowmen by using miniature chocolate chips for eyes, small round candies for shirt buttons, and pieces of orange candy for the nose. Refrigerate "snowmen" until set, at least 30 minutes.
Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes. Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.
Place flour into a resealable plastic bag and sprinkle with seasoning. Place 1 chicken breast at a time into bag, seal and shake to coat. Remove each breast, let sit for about 5 minutes, then place in bag, seal and shake again to coat well. Heat oil in a large skillet over medium high heat. Add chicken and fry until golden brown and juices run clear. Transfer chicken to a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In same skillet saute mushrooms and onions in pan drippings; cook, stirring, until slightly tender. Stir in broth and wine, reduce heat to medium low and simmer for 10 minutes, stirring occasionally. Pour over chicken, cover baking dish and bake in preheated oven for 30 minutes. Mix together mozzarella and Parmesan cheeses and sprinkle mixture over chicken. Increase oven temperature to 450 degrees F (230 degrees C) and bake until cheese is melted and golden brown, 5 to 7 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Mix together the sugar and ranch dressing mix in a shallow bowl. Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture. Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour on3 9x5x3 inch loaf pan. Beat the eggs and sugar thoroughly add the anise seed then mix in the flour. Scrape dough into the prepared pan (pan will only be about 1/2 full). Bake at 375 degrees F (190 degrees) for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and slice into 16 slices about 1/2 inch thick each. Place sliced cookies on a baking sheet and bake for 5 minutes until bottom is browned, turn and bake for another 5 minutes until the other side is browned. Enjoy!
In a large stock pot, add split green peas, chicken broth, water, hot pepper sauce, ham hocks, chopped onion, diced potatoes, bay leaves, dried dill weed, white pepper, chicken soup base, soy sauce and red pepper flakes and bring to boil. Reduce heat and simmer, covered for about 1 hour, stirring occasionally. Remove ham hocks and trim off fat. Remove ham from bone and cut into small pieces and return to pot. Simmer soup, covered for 30 minutes. Remove 6 cups of soup and puree in a food processor or blender and return to pot. Stir in milk and bring back to a boil and then serve.
Preheat oven to 400 degrees F (200 degrees C). Press pie pasty into the bottom of a 9-inch pie plate. Bake pie crust in preheated oven for 5 minutes, use a fork to poke holes into the crust, and continue cooking until lightly browned, about 5 minutes more. Reduce oven heat to 350 degrees F (175 degrees C). Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over the warm pie crust. Stir ham and honey mustard together in a bowl to coat the ham completely; spoon over the cheese mixture. Mix half-and-half, eggs, green onions, 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over the ham layer; top with remaining Cheddar cheese. Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.
In a bowl, mix together the Parmesan cheese and parsley. Set aside. In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated. Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.