HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. Drain to remove excess oil. Remove from skillet and set aside. In skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. Add tomato sauce, salt, pepper and red pepper to taste. Simmer about 5 minutes on low. Stir together the sausage and onion and chopped olives. Toast bread lightly under broiler. Top with sausage mix and sprinkle grated mozzarella over all. Broil about 3 minutes under broiler until cheese melts. Watch carefully with oven door open. Remove from broiler, slice and serve.
In a medium skillet, melt the butter over medium low heat. Add the onion and saute until transparent, about 5 minutes. Stir in the green peas and the broth, and cook for about 3 minutes. Add the snap peas, snow peas and parsley, and season to taste with salt and pepper. Cook, covered, for about 3 more minutes. Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl. Fill the hollow with the pea mixture and garnish with additional Italian parsley.
Place peas and turkey leg into a pressure cooker. Stir in onion, garlic, olive oil, pepper, and water to cover. Bring to a simmer. Close and lock lid. Adjust temperature until regulator is gently rocking. Cook at high pressure for 15 to 20 minutes. Let pressure release naturally according to manufacturer's instructions for at least 5 minutes; open lid and add more water if needed. Replace lid and cook until beans are tender, 5 to 15 minutes more. Let pressure cooker cool for about 5 minutes before opening. Remove turkey bone.
Preheat oven to 400 degrees F. Lightly spray miniature muffin pans with vegetable cooking spray; set aside. Beat SPLENDA(R) Granulated Sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. Add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended. Combine flour, cinnamon, nutmeg, soda, and salt; add to SPLENDA(R) Granulated Sweetener mixture, beating on low speed just until blended. Stir in apple, oats, and raisins. Spoon batter into prepared pans; filling three-fourths full. Bake until edges are lightly browned, 12 minutes. Remove to wire racks to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken. In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish. Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture. Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.
Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.
Stir kale, apples, avocados, tomatoes, red onion, and cilantro together in a bowl. Whisk olive oil, cider vinegar, garlic, oregano, salt, and black pepper together in a bowl until dressing is smooth and thickened. Pour dressing over kale mixture and toss to coat completely.
Combine the ground beef and Italian sausage in a large heavy skillet. Cook over medium heat until evenly browned. Drain off excess grease, and season meat with Italian seasoning. Heat the pasta sauce in a saucepan over medium heat until heated through. When the sauce is warm, stir in the sugar. Fill taco shells with the meat mixture, spoon pasta sauce over, and top with mozzarella cheese.
In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Heat butter in a saucepan over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, black pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from heat, drain liquid from beef, and let sit for 2 minutes. Heat a griddle or flat pan over medium heat and spray with cooking spray. Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand. Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.
In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.
Combine mayonnaise, lime juice, curry powder, turmeric, and cayenne pepper in a bowl. Fold in chicken, apple, and almonds. Spoon a scoop of chicken salad mixture in a line across the middle of each tortilla. Fold opposing edges of the tortillas to overlap the filling. Roll 1 of the opposing edges around the filling.
Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes. Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.
Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unroll puff pastry on a lightly floured surface and cut into 8 squares. Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet. Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly. Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.
Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.
Preheat the oven to 400 degrees F (200 degrees C). Spread French fries out on a baking sheet. Bake in the preheated oven until heated through and lightly browned, about 20 minutes. Meanwhile, warm the sliced turkey in a skillet set over medium heat. Divide turkey between two slices of bread. Place the slices of cheese in a microwave-safe dish and heat in the microwave until melted, about 3 minutes. Top the turkey with French fries then pour melted cheese over them. Top with the remaining slices of bread and serve immediately.
Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture. Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally. Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl. Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish. Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish. Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
Combine gin, maraschino liqueur, and lemon juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass. Garnish with maraschino cherry.
Heat oven to 350 degrees F (175 degrees C). Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Reserve 2 tablespoons of the remaining sugar. Beat remaining sugar with cream cheese in large bowl with mixer until blended. Add liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust. Bake 1 hour to 1 hour 5 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Spoon caramel sauce over cheesecake, spreading to within 2 inches of edge. Bring 1/4 cup whipping cream to boil in small saucepan. Remove from heat. Add chocolate chips; stir until melted. Let stand 10 minutes or until slightly thickened. Pour over cheesecake; spread to completely cover top. Beat remaining cream in medium bowl with mixer on high speed until soft peaks form. Add reserved sugar; beat until stiff peaks form. Spoon into pastry bag fitted with star tip; use to pipe whipped cream onto cheesecake just before serving.
Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown. Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.
Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated. Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking. Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.
Preheat oven to 325 degrees F (165 degrees C). Place pie shell in a 9-inch pie dish. Heat caramels and 1/3 cup sweetened condensed milk together in a saucepan over low heat until caramels are melted, 3 to 5 minutes. Spread caramel mixture into the bottom of pie shell. Heat margarine and chocolate together in a saucepan over low heat until melted and smooth, 3 to 5 minutes. Remove from heat. Beat eggs, remaining sweetened condensed milk, water, vanilla extract, and salt together in a large bowl until smooth. Stir chocolate mixture into egg mixture; pour over caramel mixture. Top pie with pecans. Bake in the preheated oven until center of pie is set, about 35 minutes. Cool pie for 1 hour at room temperature. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan. In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool. Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan. Bake for 20 to 25 minutes. Serve warm.
In a large bowl, cream together butter and sugars. Add beaten eggs. Mix and sift flour, baking soda, salt, and cinnamon in another bowl. Add flour mixture to the creamed mixture. Stir nuts into the dough. Shape dough into 6 balls. Roll out each ball on floured wax paper into a cylinder about the size of a silver dollar. Shake chocolate decorative candies or colored sugar onto wax paper. Roll dough into the sugars or chocolate, enough to coat the sides of the dough. Roll cylinders in wax paper, and place in the refrigerator overnight. Slice rolls into 1/4 inch slices, and place on greased cookie sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Preheat oven to 400 degrees F (200 degrees C). Cut bread into small cubes and place onto a shallow baking pan or cookie sheet. Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil. Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.
Combine 1 teaspoon sugar, 1/4 cup water, and yeast together in a small bowl. Stir well with a fork. Sift bread flour and all-purpose flour together in a mixing bowl. Add salt and blend. Pour in yeast mixture. Start adding remaining water gradually; mix until dough comes together. Place dough on a flat work surface and knead until soft and smooth, about 15 minutes. Transfer dough to a lightly greased bowl and cover. Place it a warm spot and let it rise for 45 minutes. In the meantime, prepare the filling. Add remaining sugar, sesame seeds, cinnamon, and orange zest to the tahini. Mix well. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Flatten dough gently and cut into 8 equal pieces. Keep dough covered as you work with 1 piece at a time. Roll out 1 piece of dough into a 6-inch disk. Place 2 tablespoons of the filling in the middle, gather up the edges in the center, and pinch to seal. Press down to flatten; roll back out into a 6-inch disk. Roll disk into a log about 12 inches long. Cut in half and stretch each piece out to make it a little longer. Roll in both ends towards the center, creating an 'S' shape. Fold 1 spiral over the other and flatten with your palm. Roll out slightly; transfer to the prepared baking sheet. Repeat step 6 with remaining dough and filling, making 16 hand pies in total. Keep finished pies loosely covered so they rise slightly while you finish the rest. Bake in the preheated oven until golden brown, about 18 minutes.
Fill a large pot half full with lightly salted water and bring to a rolling boil. Add corn cobs and return to a boil. Cook until corn is softened but still firm, about 5 minutes. Remove from pot; rinse with cold water until cool enough to handle. Cut kernels from the cob with a sharp knife; place into a large mixing bowl. Place edamame into a large pot; pour in 2- to 3-inches of water. Cover; bring to a boil. Steam edamame until shells are softened, 2 to 3 minutes. Drain; let cool. Squeeze the center of each pod to pop the edamame out into a bowl. Mix edamame, black beans, tomatoes, and onion into the corn kernels; season with salt and pepper. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place jalapeno skin side up on the baking sheet. Roast jalapeno in the preheated oven until outer skin is charred, about 5 minutes; mince with a sharp knife. Combine olive oil, garlic, roasted jalapeno, lemon juice, cilantro, balsamic vinegar, and cumin in a bowl; whisk until well mixed. Pour over vegetable mixture; stir until vegetables are coated.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish. In a medium bowl, stir together the flour, 3/4 cup of sugar, baking powder, salt, cinnamon and cloves. Cut in the shortening until it is in very small pieces, then mix in the milk and egg using an electric mixer on low speed. Mix for about 1 minute, scraping the bottom of the bowl at least once to avoid lumps. Stir in walnuts by hand. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven, until a knife inserted into the center of the cake comes out clean. Cool cake in the pan for about 30 minutes while you prepare the honey syrup. In a saucepan, stir together 1/4 cup of sugar and the water. Bring to a boil, reduce heat to low, and simmer for about 5 minutes. Stir in the honey and lemon juice, and remove from heat. Make slashes in the top of the cake in a diamond pattern using a knife. Pour the hot syrup over the top of the cake.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries. Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Combine pound cake mix, eggs, bananas, peanut butter, butter, chocolate chips, vanilla extract, and cinnamon in a bowl; pour into prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Combine boiling water and gelatin in a blender and pulse until gelatin is dissolved. Blend in banana until smooth, then blend in yogurt. Pour mixture into popsicle molds or small plastic drinking cups and freeze until hard (See Cook's Note).
Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.) Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside. Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes. Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well. Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes. Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Place corned beef with fat side down into a large slow cooker and pour enough water over corned beef to cover. Cook on High until beef is tender, about 3 hours. Place potatoes into a large pot, cover with water, and stir in salt to taste; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. 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 cabbage, cover, and steam until tender, 8 to 10 minutes. Melt butter in a saucepan and stir honey and horseradish mustard into butter. Bring to a boil and remove from heat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place corned beef, fat side down, into a roasting pan. Pour half the honey-mustard sauce over brisket; broil until corned beef is golden brown, about 5 minutes. Serve corned beef with boiled potatoes and cabbage, topped with remaining honey-mustard sauce.
Stir tomatoes, olive oil, balsamic vinegar, and basil together in a large salad bowl; gently fold in mozzarella cheese ; season with salt and black pepper. Chill before serving.
Heat oven to 375 degrees F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min. Pour into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape. Bake 30 min. or until golden brown.
Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat. Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl. Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs. Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.
Heat a large pot over medium-high heat. Cook and stir turkey, celery, and onion in the hot skillet until turkey is browned and crumbly, about 7 minutes; drain and discard grease. Stir chili beans, tomato sauce, diced tomatoes, chili powder, cayenne pepper, and bay leaf with the turkey mixture; bring to a simmer, cover pot with a lid, reduce heat to medium-low, and cook for 1 hour.