HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a large pot over medium heat; cook and stir ground turkey and garlic in hot oil until browned completely, 5 to 7 minutes. Pour beef broth over browned turkey mixture, bring to a boil, reduce heat to medium-low, and cook for 20 minutes. Stir crushed tomatoes, onion, tomato paste, and diced tomatoes and green chiles with the turkey mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until thick, about 1 hour. Stir black beans into the chili; cook until the beans are heated through, about 10 minutes more.
Mix peanut butter, confectioners' sugar, and vanilla extract together in a small bowl until smooth. Spread about 1 teaspoon peanut butter mixture atop each of 30 vanilla wafer cookie and top with another cookie to make 30 sandwiches. Mix chocolate chips and shortening together in the bowl a double-boiler, cooking and stirring until the chocolate is melted and the mixture is smooth, 5 to 7 minutes; remove from heat. Line baking sheets with waxed paper. Dip each cookie sandwich in melted chocolate to coat and place onto waxed paper. Refrigerate cookies until the chocolate hardens, 15 to 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch pan. In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan. Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard. Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C). Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste. Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews. Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.
Fill a martini pitcher with ice. Pour in the gin, vermouth and anise liqueur. Stir or shake until extremely cold. Strain into a chilled martini glass. Garnish with an olive.
Preheat oven to 375 degrees F (190 degrees C). Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet. Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes. Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese. Fill pita breads with scrambled eggs and baked vegetables.
In a large stock, pot boil water, and add salt. Add macaroni and cook until tender. Drain liquid from macaroni and return to stock pot. Add clams, tomatoes, chili peppers and chicken broth to macaroni. Toss to coat pasta. Warm gently and serve with grated cheese.
Pour the oil into a large skillet and heat over medium-high heat. Place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. Flip the eggplant and continue to cook until golden brown on the other side. Remove from heat. Mix together the mayonnaise and garlic in a small bowl. Lay the toasted rolls out, cut side up. Place the cooked eggplant on the bottom half of each roll. Layer the eggplant with fresh basil leaves and crumbled feta. Spread the garlic mayo very lightly over the cut side of the top each toasted roll. Place the tops on the prepared sandwich.
Preheat oven to 350 degrees F (175 degrees C). Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil. Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.
Melt butter in a saucepan. Stir sugar, water, cappuccino mix, and coffee granules into the butter; bring to a boil for 1 minute. Add hazelnut spread; stir to melt into the butter mixture. Fold oats into the mixture until evenly coated. Drop mixture by large spoonful onto waxed paper to cool. Drizzle ice cream topping over cooled cookies. Cool in freezer until the topping is hard, at least 1 hour.
Slice the eggplants 3/4 inch thick, and sprinkle each side with salt. Allow slices to drain in colander set in the sink for 2 to 3 hours. Wipe off excess salt, but do not rinse slices. Lay the slices into a large skillet with about 2 or 3 tablespoons of water. Cover, and steam over medium heat until tender, about 15 minutes. Remove and cut the slices into 3/4 inch cubes. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Heat olive oil in a large skillet over medium heat, and cook the eggplant cubes for about 10 minutes to slightly dry them, stirring occasionally. Stir in garlic, and cook until fragrant, about 2 more minutes. Transfer the eggplant to a large bowl. Cook the fennel in skillet until tender, 5 to 8 minutes; transfer into bowl with eggplant. In the same skillet, brown the pork sausage and ground beef, breaking the meat up into crumbles as it cooks, about 10 minutes. Add meat to eggplant mixture. Drain excess fat from skillet; cook celery, onion, and green pepper until the celery has started to become tender and onion is translucent, 5 to 8 minutes. Transfer vegetables to bowl with eggplant and meat. Stir cayenne pepper and hot sauce into the mixture, combining the eggplant and meat thoroughly; gently stir in the cooked rice. Check for seasoning, and add salt if necessary. Place the mixture into the prepared casserole dish. Sprinkle the casserole with crumbs, and drizzle with melted butter. Bake in the preheated oven until hot, about 40 minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.
Heat olive oil in a heavy skillet over medium-high heat. Place chicken pieces in the hot oil. Add garlic cloves, parsley, tarragon, cinnamon, bay leaves, salt, and pepper. Pour in wine and bring to a simmer. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish or casserole. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles and bring back to a boil. Cook until tender but slightly firm, about 5 minutes. Drain well. Stir noodles into chicken in the skillet. Transfer chicken and noodles to prepared baking dish. Mix melted butter and breadcrumbs together and sprinkle on top. Bake in preheated oven until chicken and noodles are tender, about 30 minutes.
Mix coconut milk, rice milk, maple syrup, rum extract, cinnamon, and nutmeg together in a bowl.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray. Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
In a large pot of salted water boil egg noodles until al dente. Drain well. In a large saucepan over medium-high heat saute butter, onion, and garlic until onions are soft. Add flour and mushrooms. Cook 5 minutes. Add mushroom soup to saucepan, simmer uncovered 10 minutes. Add cooked halibut and stir in sour cream. Heat through. Season with salt and pepper. Serve sauce over egg noodles, sprinkle parsley on top. Serve hot.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Mix quinoa, steel-cut oats, almonds, cranberries, sunflower seeds, pumpkin seeds, coconut flakes, chia seeds, flax seeds, cocoa powder, and cinnamon together in a large bowl. Combine honey, coconut oil, vanilla extract, and stevia in a microwave-safe bowl. Heat in the microwave until melted together, 30 seconds to 1 minute. Pour honey mixture over the quinoa mixture; mix well to combine. Spread in an even layer on the baking sheet. Bake in the preheated oven until golden brown, about 30 minutes. Let cool completely before breaking into pieces, about 30 minutes.
Preheat oven to 325 degrees F (170 degrees C). Cream margarine, sugar, oil, eggs, and vanilla. Beat well. Mix flour, salt, cocoa, and baking soda together. Add dry ingredients to first mixture alternately with sour milk. Fold in zucchini. Bake in a 9 x 13 inch pan for 35 minutes or until done. Frost with a chocolate frosting.
Line a jelly roll pan with waxed paper and set aside. Melt the white confectioners' coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners' coating onto the prepared pan. Sprinkle the jellybeans over the top. Refrigerate at least 1 hour or until firm. Break into pieces to serve.
Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish. Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.) Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate to rest at least 5 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet. In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley. Drizzle potatoes with oil and sprinkle with spice mixture. Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Layer half the potatoes on the bottom of a slow cooker. Add the cooked onions and rice; top with the remaining potatoes and beets. Nestle the eggs into the mixture: they should be almost completely submerged when you add the water. Mix the garlic powder and seasoned salt into 1 cup of water. Pour over the cholent. Season with salt and pepper. Drizzle with 1/4 cup of olive oil. Add water to cover. Too much water will make your cholent mushy; not enough may cause it to burn. Cover with the lid and set your slow cooker on low; cook overnight.
Preheat oven to 325 degrees F (165 degrees C). Line a 9x11-inch baking pan with parchment paper. In a saucepan over low heat, melt together the dark chocolate and butter. Beat the mixture with an electric mixer on low speed until well blended, and beat in eggs, sour cream, vanilla extract, sugar, and flour until thoroughly combined. Stir in the macadamia nuts, and pour the batter into the prepared baking pan. Bake in the preheated oven until the top forms a cracked crust, 30 to 35 minutes. Let cool in the pan about 10 minutes before moving to a wire rack to finish cooling.
Grease 12 muffin cups or line with paper muffin liners. Chill muffin cups in refrigerator while mixing batter. Break eggs into bowl and beat well. Add milk, flour and salt. Beat with a wire whisk or spoon, disregarding lumps. Pour batter into prepared muffin cups, filling each cup three quarters full. Place popovers in cold oven. Set oven to 450 degrees F (230 degrees C). Turn oven on and bake for 30 minutes, until golden and puffed. Serve immediately. If you must hold them, pierce, and keep warm in a 170 degree F (75 degrees C) oven.
Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes. Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more. Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x12-inch baking dish with cooking spray. Heat vegetable oil in a skillet over medium heat, and cook the ground turkey and onion until the turkey is no longer pink, about 10 minutes. Sprinkle the turkey and onion with salt, black pepper, and ground celery seed; break the turkey apart into crumbles as it cooks. Drain if necessary. Mix together the cream of celery soup, milk, egg, peas and carrots until thoroughly combined. Spoon the cooked turkey mixture into the prepared baking dish, and pour the soup mixture over it. Top with Cheddar cheese in a layer. Unroll the crescent dough, and place over the cheese. Bake in the preheated oven until the crescent dough is golden brown and the filling is bubbling, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray. Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again. Serve on a bed of greens with pita chips on the side.
Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more. Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place. If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels. Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.
Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve. Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat an oven to 450 degrees F (230 degrees C). Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.
Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes. Stir chipotle peppers into the sweet potato mixture. Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt. Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles. To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing. To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce. Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook's Note.) Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes. To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners. Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.