HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet. Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes. Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds. Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet. Bake in the preheated oven until tender, 25 to 30 minutes. Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese. Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.
Preheat oven to 400 degrees F (200 degrees C). Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet. In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil. Bake in preheated oven for 25 minutes, or until crispy.
Blend raisins and orange juice in a blender or food processor until smooth; transfer mixture to a pot. Blend blueberries in blender or food processor until pureed; add to raisin mixture. Stir pectin into fruit mixture and bring to a boil. Mix sugar into fruit mixture; boil, stirring often, until sugar is dissolved, about 5 more minutes. Sterilize the jars and lids in boiling water for 10 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.
Warm tortilla in a large skillet over medium heat. Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more. Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.
Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
Cook and stir the ground beef and Italian sausage in a large pot or Dutch oven over medium-high heat until lightly browned. Drain any excess grease, then stir in the onion, mushrooms, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes more. Stir in the chipotle chile, tomato paste, and stewed tomatoes. Bring to a simmer, then reduce heat to medium-low, and simmer for 15 minutes. Season to taste with salt and pepper, then stir in the basil and oregano; simmer 5 minutes more then remove from the heat. While the sauce is simmering, stir together the cream cheese and chopped spinach until blended. Leave the spinach soggy, the water will help thin out the cream cheese to a sour cream-like consistency. Preheat oven to 400 degrees F (200 degrees C). Line the bottom of a 9x13 inch baking dish with a sheet of aluminum foil, and lightly grease. Place 3 lasagna noodles on the bottom of the pan, and spread with 1/3 of the spinach mixture. Spread 1/3 of the chipotle meat sauce over this, then layer with 1/3 of the mozzarella and 1/3 of the zucchini. Sprinkle with 1/3 of the Asiago cheese and 1/3 of the Parmesan cheeses. Repeat layers two more times, ending with cheeses on top. Cover the dish with aluminum foil, and bake in preheated oven for 40 minutes. Uncover, and continue baking until the top is bubbly and golden brown, 15 to 20 minutes.
Combine buchimgaru, kimchi, kimchi juice, water, onion, egg, half of the red pepper, and half of the green pepper together in a bowl. Mix thoroughly until batter is pancake-like in consistency, adding more buchimgaru or water if needed. Heat oil in a nonstick skillet over medium-high heat. Ladle batter to make 1 large pancake or several smaller ones; cook until slightly golden brown, about 5 minutes. Sprinkle the remaining red pepper and green pepper on top; flip and cook until set, 1 to 2 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan. Stir brownie mix, oil, eggs, and water together in a bowl until well blended. Pour batter into the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let brownies cool completely, at least 20 minutes. Beat cream in a bowl with an electric mixer until soft peaks form. Add sugar gradually, continuing to beat until fully incorporated. Beat in cinnamon and ground chile pepper. Cut brownies into an even number of circles using a cookie cutter. Poke small holes into brownies with a toothpick. Brush on coffee, making sure it seeps into the brownie. Spread cinnamon-chile whipped cream on top, cover with another brownie circle, and pipe or spread more whipped cream on top. Repeat with the remaining brownies and whipped cream.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a salad bowl, combine the pasta, oranges, pineapple, green onions, ham and creamy salad dressing. Mix well and chill before serving.
In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
Preheat oven to 450 degrees F (230 degrees C). Grease a large baking pan with olive oil. Pierce potatoes and sweet potatoes all over with a fork. Place in the baking pan. Bake in the preheated oven until tender, about 1 hour. Cut hot potatoes in half, holding them with a towel to protect your hands. Dust a flat work surface with flour using a sifter. Press potatoes through a potato ricer directly onto the work surface. Sprinkle 1/4 cup Parmigiano-Reggiano cheese, salt, and pepper evenly over potatoes. Mix well. Drizzle egg yolk over potato mixture; knead in by hand or with a bench scraper. Sift in flour gradually until potato mixture is smooth and slightly sticky, adding more flour as needed. Form into a ball; sprinkle flour over the top. Divide dough into 5 small balls. Dust each ball lightly with flour. Roll each ball of dough into a 1/2-inch rope. Cut each rope into 1/2-inch gnocchi. Transfer gnocchi to a baking sheet lined with parchment paper. Repeat with remaining dough. Roll gnocchi over the tines of a fork or a gnocchi board to create ridges. Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches until they rise to the surface, 3 to 4 minutes per batch. Transfer to a baking pan using a slotted spoon. Let cool. Cook 'nduja in a skillet over medium-low heat until it has a loose, spoonable consistency, 3 to 5 minutes. Add butter; cook until foamy. Add sage; cook until butter starts to brown and leaves are crisp, about 3 minutes. Remove from heat. Transfer sage to a plate and stir in balsamic vinegar. Let sauce cool slightly. Spoon gnocchi into the skillet with the sauce. Cook over low heat, stirring constantly, until gnocchi are heated through and coated with sauce, about 5 minutes. Plate the gnocchi and top each serving with fried sage leaves, 1 tablespoon balsamic glaze, and 1 tablespoon Parmigiano-Reggiano cheese.
Pour the peanut oil into the bowl of a food processor. Turn the processor on. As the blade is spinning, gradually add the peanuts. Process until smooth, scraping down the sides of the bowl as needed, about 2 minutes. Store refrigerated in an airtight container.
In a saucepan combine the dates, 1/2 cup of sugar, 2 tablespoons of flour, and water. Bring to a boil, and cook until thickened, about 10 minutes. Remove from heat, and set aside to cool. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve the baking soda in hot water, then stir into the creamed mixture. Combine 1 3/4 cups of flour and salt; stir into the batter just until blended. Spread half of the batter in the bottom of the prepared pan. Cover with a layer of orange slice candy, then spread the date mixture over the orange candy. Cover with the remaining batter. Bake for 30 minutes in the preheated oven, or until golden brown. Cool, and cut into bars.
Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.) Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish. Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine. Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Combine boiling water and green tea in a tea pot; cover pot and steep tea, at least 30 minutes. Strain tea and pour into ice cube trays; freeze until solid, 4 hours to overnight. Put 6 green tea ice cubes in a blender; pulse until mostly crushed. Add yogurt and sugar and blend until desired consistency is reached.
Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle of tapioca left over. Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking. When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become visible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired. Cool to room temperature or slightly warmer. Stir again before serving.
Cut the stems and the tops off each artichoke. Wiggle the artichoke back and forth with your thumbs to open the leaves. Snap off and discard the tough outer leaves. Place lemon wedges in a large bowl of water. Soak artichokes for 30 minutes. Remove the artichokes from the water and shake off excess water. Insert slices of pecorino Romano cheese between the artichoke leaves. Place a garlic clove into the centre of each artichoke. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Arrange artichokes upright in the steamer. Drizzle olive oil over the artichokes and water; add salt. Bring water to a boil. Cook artichokes until the cheese in the centre has melted and you can easily pull an outer leaf away, about 1 hour.
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl. Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes. Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency. Pour sauce over pasta and toss to coat. Season with black pepper.
Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute. Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes. Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.
Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.
Heat deep-fryer to 350 degrees F (175 degrees C). Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick. Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Mix cornflakes, butter, corn syrup, and sugar in a bowl until evenly combined; press onto a baking sheet. Bake in the preheated oven until crust is golden brown, about 5 minutes. Drizzle crust with honey and cool in refrigerator, about 15 minutes. Stir cream cheese and marshmallow fluff together in a bowl until smooth and creamy; spread over cooled crust, keeping a 1/2-inch border of crust. Chill crust in refrigerator until completely cooled, about 15 minutes. Arrange strawberries, apricots, and kiwi over the cream cheese layer.
In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes. Remove the breast, cool, then strip off the meat and cut into a julienne. Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente. Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet. Bake 8 to 10 minutes in the preheated oven, until lightly browned. In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.
Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch rimmed baking sheet with aluminum foil. Combine garlic powder, onion powder, and black pepper in a bowl. Sprinkle over both sides of chicken tenders. Wrap each tender with a slice of bacon and set in the middle of the baking sheet. Place halved asparagus spears on one side of the chicken. Season with salt and pepper to taste and drizzle with 1 tablespoon of oil. Place riced cauliflower on the other side of the chicken and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons of olive oil. Roast in the preheated oven for 13 to 15 minutes, stirring cauliflower and asparagus halfway through. Set oven to broil and cook until bacon is browned and sizzling and chicken is no longer pink in the center, an additional 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and drizzle tenders with hot sauce. Serve immediately, or divide into storage containers and refrigerate.
Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes. Combine onion, Asian pear, dark soy sauce, light soy sauce, rice wine, sesame oil, ginger, garlic, and black pepper in a blender. Puree into a smooth marinade. Add sesame seeds; blend briefly on low just to mix them in. Spread a thin layer of marinade in the bottom of a large container. Add a single layer of beef. Cover beef evenly with another thin layer of marinade. Repeat with remaining beef and marinade. Cover container and refrigerate until flavors combine, at least 3 hours and preferably overnight. Heat a large grill pan or skillet over high heat. Add all the beef and marinade; cook, stirring constantly, until most of the marinade evaporates and the beef starts to brown, 3 to 4 minutes. An instant-read thermometer inserted into a slice should read 140 degrees F (60 degrees C).
Blend strawberries, blueberries, raspberries, yogurt, stevia powder, and vanilla extract in a blender until smooth. Pour mixture into 12 ice pop molds and insert sticks or handles. Freeze until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan. To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.
Lightly grease a 9x13 inch baking dish. In a medium saucepan over low heat combine chocolate chips and milk and stir until chips are melted and mixture is smooth. Meanwhile, combine the marshmallows and peanuts in a large bowl. When chocolate mixture is heated, pour melted mixture over marshmallows and nuts and mix all together. Pour mixture into the baking dish, cover and refrigerate to chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. Mix until well blended. Combine the flour, baking powder and salt. Add the flour mixture to the shortening mixture. Mix until combined (the dough will be sticky). Drop spoonfuls of dough onto parchment paper lined baking sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Let cookies cool then frost with icing. To Make Icing: Combine the confectioners' sugar, water and lemon extract to taste. Beat until smooth and make icing thick enough to spread on cooled cookies
Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.
Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil. Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C). Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside. Heat a skillet over medium-high heat. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender. Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired. Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.