HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.
Marinate the chicken in the ranch dressing overnight (or for at least 4 hours). Preheat the oven to 450 degrees F (230 degrees C). Combine the bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, then REDUCE HEAT to 350 degrees F (175 degrees C) and bake for 30 minutes or until done and juices run clear.
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season onion with Italian seasoning. Continue to cook and stir for 1 more minute. Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.
In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings. Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally. Stir in milk, salt and pepper. Bring to a boil. In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture. Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.
Fill a pint glass with ice; add lemonade, vodka, and top with club soda. Garnish with lemon wedge.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds. Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt. Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate. Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat. Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top. Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet. Bake in the preheated oven until just tender, about 15 minutes. Place cauliflower steaks on a large serving platter; top with crisp kale and orange. Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan. Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker. Cover and cook for 4 hours on high or for 8 hours on low. Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.
Bring a pot of water to a boil; add fresh pasta and cook until tender, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir pea vines and garlic until vines are wilted, 3 to 4 minutes. Add pasta, bacon, butter, and chile oil to pea vines mixture; toss using tongs until butter is melted. Transfer pasta mixture to a 1-pint mason jar.
Measure drink mix into a large pitcher. Pour in water, grain alcohol and sloe gin. Toss in ice, mix well and serve.
In a bowl, combine the oats, raisins, and seeds. Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted. Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined. Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly. Refrigerate until the oat mixture sets. Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature. For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit. Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside. Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water. Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes. Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat. Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream. Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column. If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days
Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl. Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes. Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.
Preheat an outdoor grill for medium heat. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer. Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Arrange tart shells on a baking sheet. Distribute raisins evenly into shells. In a large bowl, combine brown sugar, corn syrup, shortening, egg, vanilla and salt. Mix until smooth, and pour over raisins in shells. Bake in preheated oven for 12 to 15 minutes or until done. Be careful not to over bake.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
In a large saucepan, prepare macaroni and cheese according to instructions on package. Preheat oven to 350 degrees F (175 degrees C.) Stir in the cubed cheese, frankfurters, peas, onion, condensed tomato soup and condensed celery soup. Season with garlic powder, salt and pepper. Spread into a 9x13 inch baking dish, and cover loosely with aluminum foil. Bake in preheated oven for 40 to 45 minutes.
In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken. Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours. Preheat oven to 325 degrees F (165 degrees C). Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.
Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture. Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack. Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes. Place wire rack with patties onto a baking sheet. Bake in the preheated oven until burgers are firm, about 20 minutes.
Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Preheat oven to 200 degrees F (95 degrees C). Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
Preheat oven to 350 degrees F (175 degrees C). Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
Place potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 8 minutes. Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet, and fry until tender, stirring constantly. Drain excess grease. When the potatoes are done, drain the water and mash. Mix in buttermilk to get your desired creamy consistency. Crumble in the bacon, and stir in the onions. Those who are not worried about fat can also stir in about 2 tablespoons of bacon grease. Serve potatoes on small plates with a bowl of buttermilk on the side of each one. Dip spoonfuls of mashed potatoes into buttermilk before eating.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine rice flour, oats, and baking powder in a medium bowl. Mix honey, oil, and egg together in a small bowl. Combine with the flour mixture. Stir figs into the dough. Spread dough into a 7-inch circle onto the parchment paper. Bake in the preheated oven for 10 minutes. Score dough into 8 wedges. Continue baking scones until golden brown, about 15 minutes more.
Combine flour, baking powder and mace. Set aside. Preheat oven to 375 degrees F (190 degrees C). In large bowl, cream shortening and sugar together. Beat in eggs, then beat in the milk and vanilla extract. Beat in lemon zest. Gradually blend in dry ingredients. Cover and chill for at least four hours. Roll out dough on floured surface to 1/8 inch thickness. Use a 2 inch round cookie cutter and cut into rounds. Place 1 inch apart on prepared cookie sheets. Bake for 10-12 minutes or until lightly colored. Cool on cookie racks.
Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms. Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat. Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter. Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles. Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes. Let cool at least 10 minutes before removing from the pan.
Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.) Stir the Parmesan cheese, salt, and cayenne into the pesto Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.
Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds. Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely. In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips. Top cakes with your favorite Ghirardelli Bunnies or Eggs.
Heat olive oil in a skillet over medium-high heat. Add sweet potatoes and salt; stir to coat sweet potatoes with oil and saute until tender yet firm to the bite, about 10 minutes. Transfer sweet potatoes to a plate and season with more salt. Saute onion and garlic in the same skillet until softened, 4 to 5 minutes. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 4 minutes. Cut asparagus into 1/2-inch pieces. Bring 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, 10 to 15 minutes. Toss sweet potatoes, onion-garlic mixture, asparagus, and quinoa together in a bowl; cool to room temperature. Add cashews and top with more olive oil and salt.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the gelatin mix and cake mix. Add the eggs, oil, water and vanilla, mix on high speed of an electric mixer for 3 minutes. Pour the batter into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, until cake springs back when lightly touched. Be careful not to overbake.
Pound steaks using a meat mallet to tenderize. Place in a shallow glass dish, and pour the vinegar over the steaks so that they are covered. Refrigerate for 30 to 45 minutes to marinate. Heat oil in a large skillet over medium-high heat. Beat eggs in a shallow dish, and set aside. Place flour in a separate dish. Dip steaks in flour, then in egg, then in flour again. Place in the hot oil, and fry on each side until deep golden brown, about 4 minutes per side. Remove to a paper towel-lined plate to drain. Serve immediately.
In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion. Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly. As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock. Place mussels into serving dishes, and spoon broth over them to serve.
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl. Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly. Spread the resulting mixture evenly onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 40 minutes. Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.
Spray a 3-cup gelatin mold with cooking spray. Dissolve orange gelatin in boiling water in a bowl; stir in cold water, salt, and reserved pineapple juice. Chill until partially thickened, about 45 minutes. Mix carrots, celery, pecans, and pineapple into gelatin and pour into prepared gelatin mold. Refrigerate until firm, at least 2 more hours. Invert mold onto serving platter to release gelatin salad.
Cut lobster tail lengthwise along shell to within 1/2-inch of the end of the tail. Whisk 1/4 cup olive oil, 1/4 cup parsley, 3 tablespoons lime juice, salt, and pepper together in a shallow bowl until marinade is evenly mixed. Place lobster tail, cut-side up, in the marinade and spoon marinade over the meat; marinate for about 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil. Fill the dish with water about 1/2-inch deep. Remove lobster from marinade, reserving marinade for basting. Place lobster in the baking dish. Spoon 1/2 of the marinade over the lobster. Bake lobster in the preheated oven, basting every 5 minutes with remaining marinade, until lobster meat is cooked through and opaque, 20 to 25 minutes. Remove meat from shell and chop. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta, reserving 3 tablespoons pasta water. Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir mushrooms and garlic until fragrant, about 3 minutes. Add butter and capers; cook and stir until butter is melted, about 1 minute. Add 1/4 cup parsley and tomatoes; cook and stir for 1 minute. Mix lobster meat, 1 tablespoon lime juice, cooked pasta, and reserved pasta water into mushroom mixture; cook and stir until heated through, about 1 minute.
Prepare the sandwich spread by mixing together the mayonnaise and blue cheese dressing. Spread 2 tablespoons on one side of each slice of bread. Top 4 of the prepared pieces of bread with 1/4 each of the chicken, avocado, bacon, hard boiled eggs, and lettuce. Top each sandwich with another slice of bread and serve with the remaining blue cheese spread on the side.
Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well, stir in chili powder and continue cooking 5 minutes. In a 8x8 inch baking dish, spread the refried beans. Layer beans with ground beef and chili powder mixture. Top with layers of onion, green chile peppers, picante sauce, Muenster cheese and Monterey Jack cheese. Bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. Top with sour cream before serving.
Place garbanzo beans in a small saucepan over medium heat. Cook until soft, 10 to 15 minutes. Drain and let cool. Stir 1/2 cup water and yeast together in a small bowl until yeast dissolves. Let stand until yeast forms a creamy foam, about 10 minutes. Combine lentils, millet, great northern beans, mung beans, and adzuki beans in a high-powdered food processor or blender. Blend on high speed until fine enough to pass through the mesh of a sifter or strainer. Pour lentil mixture into a large bowl. Mix in whole wheat flour, barley flour, and rye flour. Place cooled garbanzo beans in a large bowl. Add honey, olive oil, and salt; mash together. Stir in remaining 4 3/4 cups water. Stir in yeast mixture. Whisk in 2 cups flour mixture. Stir in remaining flour mixture, 1 cup at a time, kneading well until dough is smooth. Grease a large bowl and place dough inside. Cover with a very damp cloth. Let rise until doubled, about 1 hour. Deflate dough and turn out onto a lightly floured work surface. Knead gently and divide into 4 pieces. Form each piece into a loaf. Grease four 9x5-inch loaf pans. Place loaves inside. Cover with a very damp cloth and let rise until doubled, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake loaves in the preheated oven until golden brown and the bottom of a loaf sounds hollow when tapped, about 1 hour.